nut pastes means: Almond paste: A mixture of blanched, ground almonds and sugar that is made into a firm, creamy paste. This ingredient is found in cookies, cakes, ice creams, pastries, and tarts. This is what makes rainbow and pignoli cookies and macaroons. It also helps make kranskage and Swedish pastries. Almond paste is also used in marzipan which can be made from sweet almonds. See below. Quality almond paste typically contains 50 to 60 almonds, and the rest is usually sugar. Marzipan is a sweet, chewy confection that’s made with ground blanched almonds. It also contains sugar. Some of it can be liquid sugar. Marzipan is a sweet confection that contains 60 to 70 sugars, some of it liquid sugar. There aren’t any hard and fast rules. Marzipan is like edible modeling clay. Marzipan can be used to create fanciful shapes or rolled into cakes to add chocolate flavor. Since the Middle Ages, it has been enjoyed throughout Europe. The Crusaders opened trade routes to the Near East and brought back the Arab sweetness to Europe. Nougat and almond paste were introduced to the Mediterranean candy and pastry traditions. They also made it into Germany, Britain, and Scandinavia. Hazelnut paste, also known as hazelnut pralin, is a paste made from hazelnuts that have been roasted and then seasoned with sugar to create a sweet, smooth paste for flavoring butter creams, desserts, ice creams, chocolates, and fudge. Although praline paste is often made from hazelnuts, it can also include almonds. Lekvar is a Hungarian fruit purée made mostly from dried plums and apricots. It’s usually thickened with sugar. Lekvar can be found in sweet yeast breads, pastries from Denmark, and hamantaschen. (in Cooking Dictionary)