| ALMONDPASTE | Marzipan |
| PETITSFOURS | Various very small rich sweet cakes and biscuits, usually decorated with fancy icing, marzipan, etc. (6,5) |
| ALMOND | Marzipan producer from realm on Danube (6) |
| SIMNELCAKE | Traditional Easter cake including layers of marzipan (6,4) |
| PETITFOUR | Meaning "little oven", a French delicacy in the form of a miniature eclair, baked meringue, macaron, dainty biscuit or a fancy with glace, fondant, chocolate or marzipan (5,4) |
| ICING | Christmas cake topping traditionally applied over a layer of marzipan and apricot jam (5) |
| LUBECK | Marzipan is a local speciality of which city, a major Baltic port? (6) |
| NOYAU | From French for "fruit-stone" and Latin for "nut", almond- or marzipan-flavoured liqueur made by infusing apricot, cherry or peach kernels (5) |
| PASTE | Dough for a piecrust; a soft sweet or confection, such as frangipane or marzipan; glue of flour/water; savoury spread; or, any malleable mass (5) |
| SIMNEL | Fruit cake covered in marzipan, traditionally eaten at Easter (6) |
| ALMONDS | Base of marzipan |
| CHRISTMASCAKE | Baked fruit concoction often served with marzipan |
| BATTENBERG | Marzipan-covered sponge cake |
| STEAM | Cook some paste - a marzipan |
| STOLLEN | Rich German marzipan bread |
| ZIP | Go for a piece of marzipan (3) |
| ELFIN | Dainty piece of marzipan if left over |
| DYES | Where marzipan fruits get their color |
| TOLEDAN | Like some traditional Spanish marzipan |
| ROLLINGPIN | Kitchen utensil used for flattening marzipan or shortcrust pastry (7,3) |
