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Amaretto Marzipan Potatoes

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Amaretto Marzipan Potatoes

The perfect amaretto marzipan potatoes recipe with a picture and simple step-by-step instructions.

For approx. 30 pieces

  • 200 g Marzipan paste
  • 80 g Powdered sugar
  • 1 tbsp Almond Liqueur (Amaretto)
  • Cocoa powder slightly de-oiled
  1. Knead the marzipan raw mass with powdered sugar and almond liqueur to a smooth mass. Place in the fridge for about 1 hour.
  2. Halve the marzipan mixture and form into two rolls. Cut each into 15 pieces and roll into balls.
  3. Put 1 / 4 teaspoons of cocoa powder in a freezer bag. Put in 5 marzipan balls and toss them gently until they are evenly brown. Proceed in the same way with the remaining balls.
  4. 4th storage: in the refrigerator – best hidden far back so that no one can secretly nibble on them 😉
Dinner
European
amaretto marzipan potatoes

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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