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Christmas Candy - Traditional Marzipankartoffeln - German Candy Potatoes

User Rating 3 Star Rating (1 Review)


Marzipan Kartoffeln from Scratch

Marzipan Kartoffeln from Scratch


Traditional marzipan potatoes can be made easily in the home, for gift-giving from the kitchen, or for visitors. They are made from ground almonds and powdered sugar. Although there are recipes which call for raw egg whites, I am giving you a recipe without them, to avoid problems associated with raw eggs.

Marzipankartoffeln are traditionally given to friends in little bags or placed on the "Adventsteller" (plate of goodies set out at Christmastime).

Small batch, makes 2-3 dozen marzipan potatoes (less than 1 inch diameter each).

Prep Time: 30 minutes

Total Time: 30 minutes


  • 1 1/3 c. ground almonds (125 grams)
  • 1 1/8 c. powdered sugar (125 grams)
  • 3 T. rosewater or orange petal water (traditional flavorings) OR cointreau, or similar liqueur
  • A few drops of bitter almond aroma OR 1 tsp. vanilla
  • 4 T. cocoa powder
  • 1 tsp. cinnamon


Advance Preparation: You can buy ground almonds as almond flour or almond meal. Last I checked, it cost about $16 US per pound. You can also blanch 2 cups of raw almonds, slip their skins and grind them yourself in a food processor. Depending on your patience and the food processor, your product might be slightly coarser than the purchased almond meal. It doesn't stick together quite as well, but you can still make it work.

If you want to keep the fiber in your candy, do not blanch the almonds. With the cocoa coating, the traditional white marzipan color doesn't matter as much.

Making the potatoes: Mix all ingredients in the food processor or by hand until well blended and sticky. Add additional liquids a little at a time until the dough clumps together. Remove from food processor.

Using one tablespoon or less of the marzipan, form small potato-like balls. Some people form perfectly smooth, round balls instead of potato shapes.

Mix the cocoa powder and cinnamon together in a bowl. Roll the balls in the cocoa and cinnamon and set apart on parchment paper to dry.

Note: If you want the potatoes to be very traditional, use 1 egg white with the above recipe, and reduce the rosewater/liqueur.

User Reviews

Reviews for this section have been closed.

 3 out of 5
, Member Drahcir.

This European treat looks so much like potatoes that you won't be able to tell the difference. That is, if you know how to make them properly. This recipe will help you achieve this culinary trick.

1 out of 1 people found this helpful.

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