Marzipankartoffeln – baked (marzipan) potatoes


Marzipan potatoes are a sure bet to be found among the sweets, fruits and nuts on your  “Bunter Teller” that everyone gets in Germany on Christmas Eve (around midnight or depending on age a little bit earlier in the evening). These here are a baked version, much darker than the usual light brown Marzipankartoffeln, and mimic the dark French truffle potato (Vitelotte). To match this rather sophisticated look, the cacao got an upgrade with cinnamon & ground cardamom to play with the roasted flavours of the dark cacao & coffee.

Initially, I got inspired by the Skandinavian penchant for cardamom and coffee (I am still in love with the Korvapuusti) though the coffee & cardamom combination is also an oriental specialty. Event better, I might add some rose petals or rosewater (naturally, it is Marzipan) to the next batch to go even further down that route.


Marzipankartoffeln – Baked (marzipan) potatoes
makes about 40 potatoes; adapted from a Brigitte (23/2003) cutting

250g (8.5 oz) almond paste (Marzipan-Rohmasse)
80g (¾ cup) icing or confectioners’ sugar
65g (½ cup) ground almonds
40g (1/3 cup) plain flour
1 egg white
2 tablespoons coffee liqueur (Kahlua)
2 teaspoons ground cinnamon
1-2 teaspoons ground cardamom
3 tablespoons dark cacao powder

Chop the almond paste and blend in a food processor or mixer with icing sugar, almonds, flour, egg white, and the coffee liqueur. Wrap in plastic wrap / cling film and keep cool in the fridge for at least 1 hour.

Preheat the oven to 150°C (300° F) or 130°C fan oven.

Mix the dark cacao powder with cinnamon & cardamom in a small dish. Form roughly cherry-sized balls of the Marzipan paste and roll in the spiced cacao and place on a lined baking sheet. Bake for 15 minutes.



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