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Marzipankartoffeln is a marzipan candy dusted with chocolate. These potato-shaped balls are a popular German Christmas treat and are so delicious.
This classic Christmas treat – known as Marzipankartoffeln in Germany (Kartoffel translates to potato) – is so easy to make at home with just three simple ingredients! German marzipan candy tastes like almonds and is sweet and soft – similar to cookie dough. Just like Vanillekipferl and Zimtsterne, these cookies are a Christmastime staple in our house.
These little marzipan balls can be found in any grocery store in Germany during Christmas time. Making them from scratch is so easy and they taste even better than store-bought. Marzipan potatoes also make a delicious edible gift and a tasty addition to your cookie platter. Check out my favorite German Christmas cookies for more ideas!
Why you’ll love this recipe
- This super quick recipe can be made in less than 15 minutes and doesn’t need to be baked
- You only need 3 ingredients to make this chewy and tender treat
- Fun and easy recipe that’s perfect to make with kids, the potatoes don’t need to look perfect
Ingredient notes
Here is an overview of the ingredients you’ll need for this recipe. Scroll down to the recipe card at the bottom for quantities.
- Marzipan – You need store-bought or homemade marzipan for this recipe. Don’t use almond paste, it has a different ratio of ingredients.
- Powdered sugar – The powdered sugar (or icing sugar) needs to be sieved before adding it to the marzipan so you don’t have clumps of sugar in the finished product.
- Cocoa powder – You can use normal cocoa powder or Dutch processed cocoa.
How to make this recipe
Detailed measurements and instructions can be found at the bottom of the page on the printable recipe card.
- Combine: In a food processor or by hand in a bowl, combine marzipan and powdered sugar until smooth. If the mixture is too dry, add a little bit of water.
- Shape: Turn out onto a surface sprinkled with powdered sugar and form into a ball and then shape into a long log.
- Form: Cut off walnut-sized pieces and roll them into small balls.
- Dust: Dust with cocoa powder, remove any excess and store in an airtight container.
Expert tips for success
- Marzipan: Instead of using store-bought marzipan, you can also use my marzipan recipe and add an additional 3/4 cup of powdered sugar. Then shape and dust the balls.
- Add-ins: You can add 1 tablespoon of kirsch or a few drops of rose water to the mixture if you like the flavor. Cointreau, orange blossom water, or other orange-flavored liqueur can also be used. Some people also like to add a pinch of cinnamon to the cocoa powder.
- Consistency: Depending on the marzipan you use (homemade or store bought) you might have to add a bit of liquid to make it come together. Start with one teaspoon.
- Taste: The marzipan candy tastes even better after a few days.
- Marzipan too cold: If the marzipan is very cold, you can put it in the microwave for a few seconds or knead it with your hands until it is soft and easy to shape
- How many: This recipe makes about 25 walnut-sized marzipan potatoes
- Shaping: You can also make the balls smaller or larger. Traditionally marzipan potatoes are all shaped the same but feel free to make different small potato-shaped balls.
- Egg whites: Traditional recipes sometimes call for egg whites, but I don’t like using raw egg whites and prefer to use a little bit of water if the mixture is too dry.
Recipe FAQs
Marzipan is a sweet paste made from ground almonds, powdered sugar, almond extract, water, and sometimes rosewater. It is smooth and often used for making candy or as an ingredient in baking.
No, almond paste and marzipan are not the same. They are both made from almonds, but almond paste is often coarser and doesn’t have any or only a little bit of sugar added. It is often used in cake fillings.
Yes, you can make it without store-bought Marzipan and make the Marzipankartoffeln completely from scratch with fresh marzipan. Use my homemade Marzipan recipe, add an additional 3/4 cup of powdered sugar to the recipe, and then shape and dust the balls. It will yield more potatoes.
Make-ahead and storage
Marzipan Kartoffeln keep fresh for about 2 weeks stored in an airtight container or metal tin. In my experience, they keep even longer and will just get a bit harder with time, but they still taste delicious.
They don’t need to be refrigerated. Just store them in a cool place!
More German Christmas Recipes to Try
Desserts
Candied Orange Peel
Cookies, Brownies & Bars
Cornflake Cookies
Christmas Recipes
Pfeffernusse
Cookies, Brownies & Bars
Linzer Cookies
Marzipankartoffeln
Instructions
- In a food processor or by hand, combine marzipan and powdered sugar until smooth. If the mixture is too dry, add a little bit of water.
- Turn out onto a surface sprinkled with powdered sugar and form into a ball and then shape into a long log.
- Cut off walnut-sized pieces and roll them into balls. They should be about 3/4-inch in diameter. Set aside.
- Put some cocoa powder into a container with a lid. Add balls in batches, close the lid, and gently shake until Marzipankartoffeln are evenly coated. Gently move the marzipan potatoes around in your hands to remove the excess cocoa powder.
Notes
- Marzipan: Instead of using store-bought marzipan, you can also use my marzipan recipe and add an additional 3/4 cup of powdered sugar. Then shape and dust the balls.
- Add-ins: You can add 1 tablespoon of kirsch or a few drops of rose water to the mixture if you like the flavor.
- Consistency: Depending on the marzipan you use (homemade or store bought) you might have to add a bit of liquid to make it come together. Start with one teaspoon.
- Taste: The marzipan candy tastes even better after a few days.
- Marzipan too cold: If the marzipan is very cold, you can put it in the microwave for a few seconds or knead it with your hands until it is soft and easy to shape
- How many: This recipe makes about 25 walnut-sized marzipan potatoes
- Shaping: You can also make the balls smaller or larger. Traditionally, marzipan potatoes are all shaped the same, but feel free to make different small potato-shaped balls.
- Egg whites: Traditional recipes sometimes call for egg whites, but I don’t like using raw egg whites and prefer to use a little bit of water if the mixture is too dry.
