Marzipankartoffeln

5 from 1 vote

Marzipankartoffeln is a marzipan candy dusted with chocolate. These potato-shaped balls are a popular German Christmas treat and are so delicious.

Prep Time15

Cook Time0

Total Time15

Course: Dessert

Cuisine: German

Servings:

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.

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.