Königsberg was famous for its production of marzipan and that tradition is starting to make a bit of a comeback today with at least one Kaliningrad family once again producing the variety for which Königsberg became famous. Marzipan is an almond based sweet and the Königsberger marzipan was known for its high quality and the particular way that the surface was toasted to give a crispy finish. Made by carefully mixing the three base ingredients of high quality almonds, powdered sugar and rose water, the Königsberg variety was lower on sugar than other varieties and was so popular in the city that the first recognized producers, the Pomattis, made marzipan by Royal appointment from their factory close to Königsberg Castle. In the century that followed the demand grew and with it the number of factories producing it. Names such as Gehlhaar, Liedtke, Petschliess, Plouda, Siegel, Steiner and Sterkau all became known for their production of Marzipan. That all ceased with the German loss of Königsberg in 1945, but the Gehlhaar family did restart production using their traditional recipe in Wisbaden after the war. Today the tradition has been reborn on a much smaller scale and you can order Königsberg marzipan sweets in some cafes while the producers have opened a museum dedicated to Königsberger marzipan in the Brandenburger Gate.