Marzipankartoffeln (Marzipan Potato or Cocoa Dusted Marzipan)
Marzipankartoffeln, or Marzipan Potatoes, are a beloved German confection made from sweet almond paste rolled into bite-sized balls and coated in cocoa powder. These rich, nutty treats are soft inside with a lightly bitter cocoa exterior, making them perfect for gifting or enjoying with coffee during the holidays.
Equipment
- food processor (recommended)
- small-medium size bowl
- storage container (optional)
- parchment paper (optional)
Ingredients
- 1 cup powdered sugar or non-sugar sweetener alternative
- 1 cup blanched almond flour
- 1 tbsp water
- 1 tsp almond extract
- 4 tbsp cocoa powder
- 1 tsp cinnamon or espresso powder optional
Instructions
- Add the sugar and flour into the food processor, mix until it’s a fine powder.
- Add water and almond extract, combine in food processor until dough is malleable but not too moist. Dough should feel almost like Play-Doh or fondant. If it’s too dry, add a little bit of water, if it’s too moist, add almond flour and sugar.
- Combine cocoa powder and cinnamon or espresso powder if you have it in a bowl.
- With the dough finished, make a few little balls and place them in the bowl of cocoa powder. Lightly shake to coat, spoon them out onto a dish.
- Continue doing this until there’s no more dough. If some of the balls start to show some wetness through the dusting, redust.
- Store in airtight container at room temperature or in the fridge for several days to weeks, or freeze for several months.
Notes
If you find the dough not sweet enough, add more sugar. On the other hand, if it’s too sweet, add more flour. Be sure to compensate with liquid though.
