Marzipankartoffeln German Marzipan Potatoes Recipes
MARZIPANKARTOFFELN - GERMAN MARZIPAN POTATOES
Marzipankartoffeln are baby potatoes made from marzipan and are traditionally given to friends in little bags or placed on the goodie plate at Christmastime. One can buy ground almonds as almond flour or as almond meal. If those are unavailable, blanch two cups of almonds, peel and finely grind in your food processor. Originally, the binder would have been an egg white, but because of health concerns, it's been left out of this recipe. Courtesy of Jennifer McGavin.
Provided by Molly53
Categories Candy
Time 30m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Whirl candy ingredients in the food processor or mix by hand until well blended and sticky.
- Add additional rosewater or orange water a *little* at a time until the dough forms.
- Form balls containing about a tablespoon each (if you wish, make them lumpy to like baby potatoes).
- Mix the cocoa powder and cinnamon together in a bowl.
- Roll the "potatoes" in the coating mixture and set aside to dry.
Nutrition Facts : Calories 55, Fat 2.7, SaturatedFat 0.3, Sodium 0.4, Carbohydrate 7.4, Fiber 1, Sugar 5.8, Protein 1.3
GERMAN HOMEMADE MARZIPAN
It is super easy to make your own marzipan. This authentic German recipe is made without eggs and needs only 2 ingredients, whole almonds and confectioners' sugar. If you like, you can flavor it with almond extract or rose water. Use the marzipan within a week or two.
Provided by transatlantikkoch
Categories World Cuisine Recipes European German
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander.
- Place almonds and confectioners' sugar in the food processor fitted with a metal blade and process to a paste. Add cold water, 1/2 to 1 teaspoon at a time, if the paste is too dry. Scrape the sides a few times to ensure even processing. Add a few drops of almond extract towards the end of the process. Process marzipan until it is smooth and no longer grainy. Wrap in plastic wrap and store in a cool, dry place.
Nutrition Facts : Calories 171.1 calories, Carbohydrate 17.1 g, Fat 10.5 g, Fiber 2.4 g, Protein 4.4 g, SaturatedFat 0.8 g, Sodium 0.3 mg, Sugar 13.8 g
MARZIPAN POTATOES
Marzipan potatoes are a classic Christmastime treat in Germany, called Marzipankartoffeln. They are easy to make from homemade marzipan and are gluten free. Marzipan potatoes should be stored in an airtight container and will keep in a cool place for a month.
Provided by sophia
Categories World Cuisine Recipes European German
Time 8h25m
Yield 36
Number Of Ingredients 5
Steps:
- Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander and pat dry with paper towels.
- Place almonds, confectioners' sugar, rose water, and almond extract in a food processor fitted with a metal blade and process to a paste. Scrape the sides a few times to ensure even processing. Process marzipan until it is smooth and no longer grainy. Wrap in plastic wrap and store marzipan in a cool, dry place, 8 hours to overnight.
- Shape marzipan into a 1/2-inch thick roll. Cut into 1/2-inch pieces and roll each piece into a ball. Dredge balls in cocoa.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 16.6 g, Fat 6.5 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 0.3 mg, Sugar 14.3 g
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- Place your marzipan (homemade with our super easy recipe or store-bought) into a bowl. Sift in the powdered sugar and mix everything together with your hands. Add a few drops of water at a time until the overall marzipan consistency is no longer overly crumbly.
- Take a little bit of the marzipan mixture to form a small round ball or potato shape. Use your fingers to compress the marzipan into itself as you shape the "potato" in your cupped palm. Our potatoes ended up being about 1 and 1/2 inches on the long side.
- Now it's time to coat the potato in cocoa powder. To do that either roll the potato in a bowl of cocoa powder (for a heavier, darker cocoa coating) or place a pinch of cocoa powder into your palm and lightly tumble the potato in the powder (for a lighter, more realistic coating).
- Place the completed marzipan potatoes on a small plate or parchment paper and repeat until you have used up all of the marzipan mixture.
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