| ALMONDPASTE | Substance similar to marzipan (6,5) |
| FATS | Substances similar to oils |
| ANALOGS | Substances similar in structure, in chemistry |
| PETITSFOURS | Various very small rich sweet cakes and biscuits, usually decorated with fancy icing, marzipan, etc. (6,5) |
| ALMOND | Nut-like kernel used to make marzipan or to flavour amaretti biscuits and amaretto (6) |
| ALMONDS | Nut-like kernels ground to make marzipan, praline, nougat, macaroons or to thicken romesco sauce or |
| APRICOT | Fruit with kernels infused and distilled for creme de noyaux and flesh cooked for the jam traditionally used to stick marzipan to Christmas cakes (7) |
| SUGAR | "Jaggery" used to sweeten festive fare including brandy snaps, citrus peel, crystallised ginger, frumenty, gingerbread, glace cherries, jellies, marron glace, marzipan, mulled wine, nougat and Turkish |
| PETITFOUR | From French for "little oven", in allusion to the small secondary stove in which it was baked, a tiny biscuit, dainty, fancy, mignardise or other bitesize fondant, marzipan or nutmeat sweet treat, ser |
| CHRISTMASCAKE | Baked fruit concoction often served with marzipan |
| BATTENBERG | Marzipan-covered sponge cake |
| STEAM | Cook some paste - a marzipan |
| SIMNELCAKE | Traditional Easter cake including layers of marzipan (6,4) |
| STOLLEN | Rich German marzipan bread |
| ZIP | Go for a piece of marzipan (3) |
| SIMNEL | ___ cake (marzipan-covered dessert) |
| 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) |
