German Marzipan Potatoes Recipe
The essential ingredients of the German Marzipan Potatoes Recipe are almonds, powdered sugar, and rosewater. The quality of the marzipan depends on the amount of sugar and liquids added to the almonds. The less sugar or liquids are added, the higher is the quality. The recipe makes about 600 g – 1.3 lbs of Marzipan.
Ingredients for German Marzipan Potatoes Recipe:
- 300 g (10.58 oz) of almonds, raw with skin
- 200 g (7.05 oz) of powdered sugar
- 1 ½-2 tablespoons of rosewater
- 2 teaspoons of Kirschwasser OR fruit brandy
- ½ teaspoon of almond extract
- 2 tablespoons of cacao
- ½ teaspoon of cinnamon (optional)
Preparation of Marzipan:
To peel the almonds, bring a saucepan with water to a boil. Add the almonds for a few seconds. Remove the saucepan from the stove and place the almonds in a colander. Use your fingers to squeeze the almonds out of their skin. Place them on a paper kitchen towel and let them dry for 1 hour.
Place the almonds in a blender and grind on high until the almonds are very fine. Scrape the sides of the blender a few times to ensure the mixer can work. Sift the powdered sugar to the almonds and mix, until the ingredients start to combine.
Add the Rosewater, almond extract, and Kirschwasser/liqueur to the almond mixture and knead with your hands, until the marzipan becomes soft and smooth. If the marzipan is too sticky, add some powdered sugar, if it is too dry, add some more rosewater or brandy to it.
Finishing of the German Marzipan Potatoes Recipe:
Portion the marzipan with a teaspoon (or more) and roll them in between your hands to balls. Sift the cacao or a mixture of cacao and cinnamon into a bowl with a lid. Add a few of the shaped potatoes into the bowl, close the bowl with the lid and carefully shake. Place the cacao covered potatoes on a parchment paper to dry. You also could use a plastic bag to cover the potatoes with cacao.
The marzipan potatoes can be stored in a covered tin box. I usually line the bottom of the tin box with cellophane wrap and place the potatoes in layers into the box. Between each layer, I have a sheet of baking paper. With this method, the potatoes last for about two weeks in the refrigerator without getting dry.