John Myers
Marzipan Potatoes
The perfect marzipan potatoes recipe with a picture and simple step-by-step instructions.
- 400 g Skinless almonds, grated
- 300 g Sifted powdered sugar
- 2 tbsp Rose water
- 2 tbsp Orange liqueur
- Baking cocoa
- 1 tsp Cinnamon
- Since the grated almonds from the bag are not yet fine enough, it is advisable to regrind them. They should be so fine that they look lightly like marzipan when you grind them. Then crush the resulting lumps with a fork to loosen everything up again. Then add the sifted powdered sugar and mix everything loosely and free of lumps.
- If you want to have two different flavors, then the mass must be divided now. Put the 2 tablespoons of rose water in one half and the liqueur in the other half (you can also use kirsch).
- With rose water, the mass is nice and soft, elastic, does not stick and can be shaped easily. With the addition of alcohol it becomes a little more brittle. You should start with 2 tablespoons of liqueur, and then possibly knead in a little teaspoonful of lukewarm water little by little. But knead it carefully and again and again so that the mass does not become mushy.
- When the marzipan is ready, cut small portions of 15 g with the knife and shape them into balls between your hands. These can be a bit uneven.
- When all the balls are rolled, sieve some cocoa into a bowl and roll the balls with the rose water in them. Then place in a sieve and tap off the excess cocoa while shaking.
- For the balls with the orange liqueur, I mixed the cocoa with cinnamon and then rolled them in it.
- If you don’t like alcohol in the marzipan, don’t split the mass and take 4 tbsp rose water (you can get it in the pharmacy)
- The number of people mentioned above relates to a serving of 56 scoops.
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