Marzipankartoffeln (German Marzipan Potatoes)
A recipe for Marzipankartoffeln (Marzipan Potatoes) from The German Christmas Cookbook! These sweet marzipan-based treats are formed into rounds and dusted with cocoa powder to resemble miniature potatoes.
Servings 60 Marzipankartoffeln
Ingredients
- 200 grams homemade or ready-made Marzipan
- 125 grams icing (powdered) sugar sifted, plus extra for dusting
- 1 tablespoon almond liqueur if avoiding alcohol, swap for water and maybe a couple drops almond extract
- cocoa powder for dusting
Instructions
- Soften the marzipan by kneading it. If it gets too sticky, dust the work surface with icing sugar.
- Break the marzipan into small pieces and place in a large bowl.
- Add the icing sugar and the liqueur and knead again until the marzipan mixture is smooth and pliable. Depending on its age/composition, you might need to add more icing sugar or some water to achieve the desired consistency.
- Break cherry-sized pieces off the kneaded marzipan and roll them into balls. Prick them a few times with a cocktail stick to emulate the black dots on a potato.
- Roll the balls in the cocoa powder, then dust them off until they remind you of irregularly colored potatoes.