|Nutritional Guidelines (per serving)|
|Servings: 24-36 potatoes (24-36 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Traditional German marzipan potatoes, also known as German candy potatoes in English and marzipankartoffeln in German, can be made easily in the home as a treat for guests who come calling and as an edible gift or favor at the end of the visit.
They are prepared with ground almonds and confectioners' sugar. (Pre-made purchased marzipan, not almond paste, also can be used.) Although there are recipes that call for raw egg whites, this recipe doesn't use them to avoid the problems associated with raw eggs.
Marzipankartoffeln is traditionally given to friends in little bags or placed on the Adventsteller (plate of goodies set out at Christmastime).
Note: while there are multiple steps to this recipe, it is broken down into categories to help you better plan for preparation.
You can buy ground almonds as almond flour, also known as almond meal, but it can be quite pricey. You also can blanch 2 cups of raw almonds (if you want to keep the fiber in your candy, do not blanch the almonds), slip their skins off, 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.
A Word About Marzipan
If making your candy potatoes with purchased pre-made marzipan, using the traditional white marzipan (more expensive) doesn't matter as much because the candy will be dusted with cocoa powder anyway. A darker, less expensive pre-made marzipan also will work.
Make the Potato Candy
Gather the ingredients.
Mix together ground almonds, confectioners' sugar, rose water or orange blossom water or Cointreau, and bitter almond aroma or vanilla in the food processor work bowl or by hand until well blended and sticky. Add additional liquids, if necessary, a little at a time until the dough clumps together. Remove from the food processor.
Using 1 tablespoon or less of the marzipan, form small potato-like balls. Some people form perfectly smooth, round balls instead of potato shapes.
In a small bowl, whisk together the cocoa powder and cinnamon. Roll the balls in the cocoa and cinnamon and set apart on parchment paper to dry.
Once completely dry, store in a covered container for longer shelf life.
Note: If you want the potatoes to be very traditional, use 1 pasteurized egg white with the above recipe, and reduce the amount of rosewater/liqueur.