The main difference from the Luebeck style is that Königsberger Marzipan is browned on the surface and often has marmalade embedded in the centre. See German wikipedia entry here for more information. In Germany, the siblings of refugees from Königsberg still produce marzipan following traditional recipes, e.g. Gehlhaar confectioners in Wiesbaden (1912/45, seat Königsberg).
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Christensen, Jakob; Nørgaard, Lars; Heimdal, Hanne; Pedersen, Joan Grønkjær; Engelsen, Søren Balling (February 2004). "Rapid Spectroscopic Analysis of Marzipan—Comparative Instrumentation". Journal of Near Infrared Spectroscopy. 12 (1): 63–75. Bibcode:2004JNIS...12...63C. doi:10.1255/jnirs.408. S2CID94188094.
The main difference from the Luebeck style is that Königsberger Marzipan is browned on the surface and often has marmalade embedded in the centre. See German wikipedia entry here for more information. In Germany, the siblings of refugees from Königsberg still produce marzipan following traditional recipes, e.g. Gehlhaar confectioners in Wiesbaden (1912/45, seat Königsberg).
