Spiced almond marzipan

Ingredients for 1 servings:

• 1 tbsp cinnamon
• 1 kg marzipan paste or persipan (tastes stronger
• 1 tsp cardamom, ground
• ½ tsp clove powder
• ½ tsp mace (mace), ground
• powdered sugar if needed

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Spiced marzipan balls / marzipan potatoes

The original recipe from 1798 states: It can be made from almonds, pistachios, hazelnuts, and the like, and in many different ways. Sweet almonds are soaked overnight in cold water until the skins melt, then crushed finely with rose water. Mix in as much crushed sugar as the almonds weigh, along with a half pound of crushed cinnamon, a little cardamom, cloves, and mace. Place the mixture over a charcoal fire, stirring constantly to prevent it from burning, until the dough no longer sticks. Then place it on a baking tray sprinkled with sugar and, if you want to save on flour, until it cools. Then you shape and bake whatever you like. Modern preparation: Knead the persipan mixture with the spices. If the mixture is too moist, knead in a little powdered sugar, but the balls dry very quickly in the oven. Then form small balls and place them on a baking sheet. Dry in a preheated oven at 125°C (convection oven) for about 15 minutes. Yields about 110 pieces. Based on a recipe from some Hamburg women from 1798, carefully modernized by a Hamburg woman in 2007.