UNIQUE QUALITY
since 1806.

“Take some almonds, sugar and rosewater...” – this is how the classic basic recipe for marzipan starts. The unique quality of Niederegger products is not only due to the quality of the raw ingredients and the traditional roasting method, but on the right proportion of almonds to sugar.

As a general rule, the higher the almond content, the higher the quality of the marzipan. The raw mixture must not contain more than 35% sugar. Extra sugar may be added during further processing, but Niederegger makes a point of not doing so.

NIEDEREGGER MARZIPAN 100:0
consists of 100% top-quality raw marzipan mixture.

LÜBECKER LUXURY MARZIPAN (LÜBECKER EDELMARZIPAN) 90:10 
consists of 90% raw marzipan mixture plus
10% added sugar.

LÜBECKER MARZIPAN/ LUXURY MARZIPAN (EDELMARZIPAN) 70:30
consists of only 70% raw marzipan mixture
to which 30% sugar is added during processing.

STANDARD MARZIPAN (KONSUMMARZIPAN) 50:50
is made from 50% raw marzipan mixture and 50% added sugar.

THE ORIGINAL RECIPE

Niederegger products owe their unique quality not only to the quality of the raw ingredients and the traditional roasting method, but also to the right proportion of almonds to sugar. Everything else is a closely guarded family secret that has been passed down from one generation to the next for over 200 years.

At Niederegger, particular importance is attached to traditional craftsmanship. The almonds are blanched in a hot water bath – a quick and thorough way of removing their brown skins. They are then sorted, first by machine and then by hand, to ensure that only the very best almonds are processed. The selected almonds are rinsed again in large drums before being mixed with sugar. Rollers are used to grind the almonds and sugar, taking care to retain the texture of the almonds so that it is still perceptible to the tongue.

Afterwards, the raw mixture is roasted under the watchful eye of an experienced master roaster. This involves placing the mixture in a rotating boiler and heating it evenly over an open flame. The fine roasting aromas blend with the almonds and sugar to create a deliciously aromatic raw mixture. After cooling the mixture with cold air and leaving it to rest for a while, we add the secret Niederegger ingredient. Only then is the marzipan ready for turning into one of over 300 different products.

THE ORIGINAL RECIPE