Lübecker Marzipan (Lübeck marzipan)

From Cookipedia

Lübecker Marzipan

G.g.A. Lübecker Marzipan is made from freshly shelled sweet almonds with a particularly aromatic flavour. Processing with sugar and spices. Lübeck Marzipan: 70% Marzipan base mass, 30% sugar, Lübeck Edelmarzipan: 90% Marzipan base mass, 10% sugar.

Geographical area

City boundaries of the Hanseatic City of Lübeck in Germany and parts of the area of the immediately bordering localities of Stockelsdorf and Bad Schwartau, in which traditional Lübeck Marzipan is produced.

Evidence of origin

The production of Lübeck Marzipan is based on a tradition over a hundred years old in the area specified. The tradition is carried on by current manufacturers.

Acquisition production method

Raw almonds are washed and skinned, mixed with sugar and spices. Manufactured in natural colour or with colouring, with or without chocolate coating. Added fruits, fruit pastes, nuts, etc. are usually indicated on packaging.


Through its special expertise, the geographical area specified became a centre for the production of quality marzipan in the nineteenth century.


The G.g.A. Lübecker Marzipan should be stored at 15-18°C. The original packaging or storage in the dark protects the marzipan from drying out and from moulds. It is consumed fresh, generally as a dessert, and is best when freshly taken out of the oven.

Reference: The European Commission