Marzipankartoffeln (Marzipan Potato or Cocoa Dusted Marzipan)

by Victor Martelle
Updated:

Yield: ~20 Cocoa Dusted Marzipan Balls

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)

Utensils

  • food processor (recommended)
  • small-medium size bowl
  • storage container (optional)
  • parchment paper (optional)

Let’s Make It!

  1. Add the sugar and flour into the food processor, mix until it’s a fine powder.
  2. 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.
  3. Combine cocoa powder and cinnamon or espresso powder if you have it in a bowl.
  4. 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.
  5. Continue doing this until there’s no more dough. If some of the balls start to show some wetness through the dusting, redust.
  6. Store in airtight container at room temperature or in the fridge for several days to weeks, or freeze for several months.

Notes & Alternatives

  • 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.

Several Marzipankartoffeln (Marzipan Potato or Cocoa Dusted Marzipan) on a parchment lined wooden board.

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