© Niederegger

In the patisserie

Recipes with Lübeck marzipan

All things marzipan

Refined, delicate and aromatic – Lübeck marzipan is irresistible in character, offering a lot of room for experiments. You know marzipan loaf, marzipan potatoes and marzipan cake? All products to flatter your palate! But do you also know marzilade or marzipan gin? Discover Lübeck marzipan all over again!

Rich taste that lies heavy on the stomach consisting of almonds, sugar and rosewater.

Thomas Mann on the subject of marzipan

Marzilade – fruit meets marzipan

Zwei Gläser der Lübecker Marzilade

“Trial and error works” and it also makes marzilade. Because this delicious invention made of fruit and Lübeck marzipan is a genuine stroke of luck on the part of the founder of the company. Whether you use it as a spread, in pastries or cakes or even on ice-cream, marzilade will seduce you to enjoy it in different ways – and on a purely herbal basis. By the way, you can also buy this tasty marzilade in the Tourist Information Office!

High-proof marzipan

Rosewater, almonds and butterscotch make the difference. Lübeck’s “Gin Man” Clemens Dietrich invented it – the unique marzipan gin. “KöniGIN der Hanse” is a genuine one-off, combining the natural aromas to form a Lübeck taste experience. Pure marzipan enjoyment or try it with tonic, ginger ale or rose lemonade. And to make sure the “KöniGIN” doesn’t get lonely, her “HANS” will keep her company – sweet marzipan liqueur. You can buy these two famous drinks directly in the Tourist Information Office! Or pay a visit to the “Gin Man” in his bar “Dietrich’s” on Untertrave near the Holsten Gate.

Clemens Dietrich

Passionate barkeeper and true gin expert

> Read his story

Our recipe tips

Apple marzipan cake from the Cafébar am Holstentor

Ingredients for the short pastry
200 g flour
1/2 tsp baking powder
100 g sugar
135 g butter
100 g ground hazelnuts
1 egg yolk

Ingredients for the topping
200 g raw marzipan paste
125 g butter
75 g icing sugar
2 eggs
1 egg white
100 g flour
1 tsp baking powder
400 g apples

Make short pastry from the pastry ingredients. Press it into a greased springform. Form a 5 cm edge. Stir the raw marzipan paste with the icing sugar and butter until it is frothy. Then gradually stir in the eggs and the egg white, followed by the flour and the baking powder. Pour the paste into the form, spread until smooth and place the peeled apples on top. Bake for around 45 minutes in a pre-heated oven at 180 degrees!

To the Cafébar am Holstentor
Nougat Marzipan Mousse by Niederegger

Ingredients for 4 glasses with appr. 300 ml each

4 gelatine leaves

400 ml of milk

400 ml of cream

1 vanilla stick

40 g of sugar

100 g Niederegger nut nougat

100 g Niederegger baking marzipan

1 ripe mango (400 g)

2 tbsp lemon juice

1 teaspoon brown sugar

10 mint leaves



Put the gelatine in cold water and soak for about 10 minutes. Pre-cool the glasses during this time. Pour milk with 200 ml of cream into a saucepan and bring to a boil. Add the vanilla pod and the pulp you scraped out and let it simmer for about 10 minutes at a low heat, then remove the vanilla pod. Stir in sugar. Squeeze out the gelatine and dissolve it in the hot cream milk. (Don't let it boil anymore!)

Pour half of the hot cream milk into a mixing bowl and dissolve the dark nougat in it, then chill. Cut the marzipan mixture into cubes and add to the other half of the hot cream milk. Mix with a hand blender and dissolve the marzipan mixture in it. Put in a cool place.

Stir both creams occasionally while cooling. Whip the cream until stiff. As soon as the creams start to gel, add half of the whipped cream to each of the creams. Divide the white and dark mousse into the glasses and marble. Chill the glasses for at least 6 hours.

Mix the sliced mango with lemon juice, brown sugar and mint leaves and spread on the mousse.

Zu Niederegger
The Queen by Dietrich's

A lighter version of a Mai Tai


50 ml spiced rum

35 ml HANS marzipan liqueur

40 ml lime juice

15 ml orgeat / almond syrup

Shake all ingredients and strain in a tumbler. Garnish with a sprig of mint and a wedge of lime

Zum Dietrich's

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