Königsberger Marzipan

Königsberger marzipan is a marzipan variety that has its roots in the former German city of Königsberg (today’s Kaliningrad, Russia), where it was a beloved regional specialty with a long tradition. This sweet treat combines finely ground blanched almonds and powdered sugar into a smooth paste, which is traditionally flavored with a few drops of rose water and is sometimes enhanced with a filling of marmalade for a more decadent dessert.

To get its signature golden-brown, mildly caramelized, and slightly crispy top, the confectionery is given a final touch with a traditional method of preparation that remains a well-kept secret handed down through generations. The Pomatti family were the official pioneers in the production of this marzipan variety, and the Royal Prussian Court granted them a Royal Warrant of Appointment for their exceptional almond-based treats.

Marzipan production was then adopted by many other manufacturers in the following years, including Gehlhaar, Liedtke, Petschliess, Plouda, Siegel, Steiner, Sterkau, Wald, and Schwermer. Despite the temporary halt in production in the aftermath of WWII, königsberger marzipan has managed to survive, and it continues to be produced by traditional manufacturers.

In honor of this confectionery and its traditional production, a museum has been opened in the Brandenburg Gate, where marzipan fans can be introduced to the history of königsberger marzipan and learn everything there is to know about it.