Persipan is a confectionery paste similar to marzipan, but it is made from apricot kernels or peach kernels instead of almonds. The kernels are ground and mixed with sugar and other ingredients to create a smooth, sweet paste. Persipan has a similar texture and appearance to marzipan, but it has a slightly more bitter taste due to the apricot kernels. It is often used as a more affordable substitute for marzipan in baked goods and confections, especially in commercial baking. Persipan is commonly used in regions where marzipan is popular, particularly in Germany.
Note that while apricot and peach kernels do contain amygdalin, a potentially poisonous chemical, the kernels used for persipan are typically treated with heat, water, and chemical processes to degrade the amygdalin to negligible levels.