Marzipan: Origin and How to Recognize Good Quality
An almond paste with a long history
Marzipan is one of the most traditional confectionery specialties of all. Its roots go way back, and whether Lübeck or Königsberg has a greater claim to its invention is still a friendly debate today. What is certain is that both cities have developed their own marzipan tradition over centuries, which continues to this day.
What exactly is in marzipan?
Marzipan is based on ground sweet almonds and sugar. According to German guidelines for fine baked goods, raw marzipan paste must contain at least 60 percent almonds; the rest is sugar. This raw paste is then processed with more sugar to make marzipan, with the almond content varying depending on the recipe.
Edelmarzipan: the premium level
The term Edelmarzipan is not legally protected but has become established as a designation for particularly high-quality marzipan with a high almond content and little added sugar. The higher the almond content, the more intense the typical marzipan aroma and the less the sweetness dominates.
How to recognize good marzipan?
- Check almond content: a high percentage on the packaging indicates better quality
- Texture: good marzipan is fine, smooth, and not grainy
- Scent: an intense, natural almond aroma instead of an artificial bitter almond note
- Processing: traditionally made marzipan is often produced gently and in small quantities
Marzipan at Dreyer Confiserie
In our assortment, you will find marzipan specialties from established manufacturers such as Niederegger and Odenwälder Marzipankonditorei, as well as our own marzipan rat "Gruß aus Hameln," a handmade souvenir with a direct reference to the Pied Piper legend.
Related: The Legend of the Pied Piper and our sweet souvenirs from Hameln.
