John Myers
Ingredients for 1 servings:
- 300 g ground almonds
- 200 g powdered sugar
- 6 tbsp Amaretto, or almond syrup
- 2 tbsp cocoa powder
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
with little sugar
Sift the powdered sugar into a bowl. Add the ground almonds and gently moisten with the Amaretto or almond syrup. Knead with your hands until you have a smooth dough. Don’t use too much liquid, or the mixture will be too sticky. Thicken it again with ground almonds if necessary. Scoop out some dough with a teaspoon and form it into a ball in your hands. Then place it on a baking sheet lined with baking paper. Let the marzipan potatoes dry at room temperature for about 2 hours. Put the cocoa powder in a freezer bag and toss the marzipan potatoes in it, one at a time, until they are nicely coated all over with cocoa. The marzipan will keep for about 3 weeks. Tip: The marzipan base can also be used to make cookies, cakes, tarts, and figurines.
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