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+49 451 / 5301 - 126 / 127
At our family-run business, the secret of Niederegger marzipan is handed down from one generation to the next.
Aromatic premium-quality almonds are the most important raw ingredient in the production of Niederegger marzipan. Kissed by the sun, our almonds have a characteristic sweet nutty flavour.
For generations, we have been heating the almond mixture in roasting boilers over an open fire. This method releases the unique aroma for which our marzipan is famous the world over.
Telephone orders:
+49 451 / 5301 - 126 / 127
Double chocolate marzipan in a dark chocolate coat
Cheesecake-flavoured marzipan in a milk chocolate coat
Vanilla toffee marzipan in a milk chocolate coat
Caramel brownie marzipan in a dark chocolate coat
Cocoa marzipan with white chocolate chips
Marzipan refined with tart coffee and crunchy hazelnut kernels in a coating of dark chocolate
Cocoa marzipan with dark chocolate chips in a coating of dark chocolate
Marzipan with crunchy walnut pieces and a coating of fine milk chocolate
Marzipan with salted cashew pieces coated in melt-in-the-mouth milk chocolate
Tangy espresso with fine marzipan coated in dark chocolate
Classic Niederegger marzipan coated in fine whole milk chocolate
Pistachio marzipan smothered in dark chocolate
Marzipan steeped in refreshing apple calvados and coated in whole milk chocolate
Marzipan steeped in fine Mirabelle plum brandy and coated in dark chocolate
With crunchy cracknel and exquisite rum smothered in whole milk chocolate
Fruity orange marzipan smothered in dark chocolate
Classic Niederegger marzipan coated in crisp dark chocolate
Exotic pineapple marzipan smothered in dark chocolate
My name is Johann Georg Niederegger. And this is the history of marzipan. I want to recount it for the benefit of anyone who may be interested. It is common knowledge that the mouthwatering delicacy we call marzipan originates from the Orient.
The world’s almond and sugar-growing countries are where it was invented. The Persian physician Rhazes, who lived from 850 to 923, wrote a book extolling the almond and sugar mixture as a remedy for illnesses.