Marzipankartoffeln (Marzipan Potatoes)
These charming Marzipankartoffeln are a sweet, nutty treat shaped like potatoes—easy to make and perfect for festive occasions!
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Food Processor
- Baking Sheet
- Plastic Wrap
Ingredients
- 7 ounces marzipan
- 3/4 cup powdered sugar sifted
- 1/2 teaspoon water plus more if necessary
- 3 tablespoons Dutch process cocoa powder
Instructions
- Break the marzipan into smaller pieces and place into a mixing bowl.
- Add sifted powdered sugar and Dutch process cocoa powder to the bowl with the marzipan. Drizzle 1/2 teaspoon of water over the mixture. Mix together using hands or a spatula until smooth and pliable.
- If mixture is too dry and crumbly, add more water gradually until dough-like consistency is reached; avoid making it sticky.
- Take small portions of dough and roll into small balls about the size of a marble. Shape each ball into an oval resembling a potato.
- Roll shaped marzipan potatoes in cocoa powder to give a realistic earthy appearance and add flavor.
- Place finished marzipan potatoes on a baking sheet lined with parchment paper. Let rest at room temperature for at least one hour to firm up.
- Serve immediately or store for later enjoyment.
Notes
- Add flavor extracts like vanilla or almond for a personalized twist.
- Store marzipankartoffeln in an airtight container at room temperature up to one week or freeze up to three months with parchment paper layers.
- Use dark chocolate for dipping or drizzling to add decadence.