Traditional German Marzipan Potatoes (Marzipankartoffeln)

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Traditional German Marzipan Potatoes (Marzipankartoffeln)

Make this super easy marzipan candy. These German marzipan potatoes are ready in 15 minutes and will make any marzipan lover's heart beat quicker.

Course Dessert

Cuisine German

Prep Time 15

Cook Time 0

Total Time 15

Servings potatoes

Calories 50kcal

Author by Marita Sinden

Equipment

small shallow bowl
baking mat (optional)
pastry brush
rubber gloves (optional, but will prevent sticky hands)

Ingredients

7 oz marzipan Make my homemade German marzipan paste here. If you use store-bought marzipan be careful with the sugar, as it is often sweeter. You can easily adjust to your taste, while adding the sugar.
3 ½ oz powdered sugar UK icing sugar

Optional Flavourings - Choose one of the following

1 teaspoon amaretto
1 teaspoon orange liquer
1 teaspoon rum
1 teaspoon kirschwasser

To decorate

2 tablespoon cocoa powder

Metric - US Customary

Instructions

You may want to consider wearing rubber gloves unless you don’t mind getting sticky hands.
Knead the marzipan together with the powdered sugar until combined into a sticky dough. If you like, you can add some flavoring, such as amaretto, rum, kirschwasser, or orange liqueur.
7 oz marzipan, 3 ½ oz powdered sugar, 1 teaspoon amaretto, 1 teaspoon orange liquer, 1 teaspoon rum, 1 teaspoon kirschwasser
Then, form the dough into a long roll and divide it into about 20 small portions. They should weigh around 10g/0.35 oz each. Roll them into balls, but remember they don’t need to be perfectly round. Add some irregularities, such as making some longer or deforming the shape slightly, so it reminds you of real potato shapes.
In a shallow bowl, add the cocoa powder. You can vary the darkness of the cocoa powder by mixing it with some powdered sugar to make it lighter. (Optional: add a dash of ground cinnamon to give the cocoa coat a warm undertone)
2 tablespoon cocoa powder
To coat the potatoes, you can either roll them in the bowl of cocoa powder, dust them with it, or press it on using cocoa-dusted fingers.
Place them on a sheet of parchment paper and dust off the excess cocoa with a pastry brush.
Store in an airtight container in a cool place until ready to consume

Notes

Please refer the the recipe step images in the main post.

Recipe Variations

Instead of sweet marzipan potatoes make "Schneebälle" - (translated snowballs). Instead of dusting the marzipan with icing sugar, dust them with powdered sugar. This way they resemble white snowballs. They sell them as such in German supermarkets
Enrich your marzipan by kneading in some dried fruits like apricots. You can also add some nuts like hazelnuts or walnuts for an extra crunch.

Storage Instructions

These marzipan balls should be stored in a dry, cool place in an airtight container. They will stay good for up to 4 weeks, so they are perfect for making head. Marzipan does not go "bad" as such but it will become dry and lose its flavor.

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