Christmas Candy Traditional Marzipankartoffeln German Candy Potatoes Recipes
MARZIPANKARTOFFELN - GERMAN MARZIPAN POTATOES
Marzipankartoffeln are baby potatoes made from marzipan and are traditionally given to friends in little bags or placed on the goodie plate at Christmastime. One can buy ground almonds as almond flour or as almond meal. If those are unavailable, blanch two cups of almonds, peel and finely grind in your food processor. Originally, the binder would have been an egg white, but because of health concerns, it's been left out of this recipe. Courtesy of Jennifer McGavin.
Provided by Molly53
Categories Candy
Time 30m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Whirl candy ingredients in the food processor or mix by hand until well blended and sticky.
- Add additional rosewater or orange water a *little* at a time until the dough forms.
- Form balls containing about a tablespoon each (if you wish, make them lumpy to like baby potatoes).
- Mix the cocoa powder and cinnamon together in a bowl.
- Roll the "potatoes" in the coating mixture and set aside to dry.
Nutrition Facts : Calories 55, Fat 2.7, SaturatedFat 0.3, Sodium 0.4, Carbohydrate 7.4, Fiber 1, Sugar 5.8, Protein 1.3
MARZIPAN (GERMAN CHRISTMAS CANDY)
Make and share this Marzipan (german Christmas Candy) recipe from Food.com.
Provided by na 2309
Categories Candy
Time 45m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, cut almond paste into chunks; add egg whites, 2 tablespoons amaretto, 4 teaspoons almond extract.
- Mix well.
- Gradually add 4 cups powdered sugar (small amount at a time) to stiffen.
- Add almond extract, amaretto, sugar and cornstarch until dough is stiff and tastes the way you like it.
- Chill overnight, then roll into balls.
- Melt chocolates together over double boiler (or melt in microwave).
- Dip balls in chocolate and chill in refrigerator.
Nutrition Facts : Calories 7622.4, Fat 445.5, SaturatedFat 205.3, Sodium 313.6, Carbohydrate 1005, Fiber 123.1, Sugar 652.3, Protein 127.6
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- Place the marzipan in a large mixing bowl with the powdered sugar. Use your hands to knead the mixture until the powdered sugar is incorporated. The marzipan will be stiff but should be malleable and able to be rolled into small balls without crumbling apart. If necessary, add the water and more if necessary, a few drops at a time.
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- Place your marzipan (homemade with our super easy recipe or store-bought) into a bowl. Sift in the powdered sugar and mix everything together with your hands. Add a few drops of water at a time until the overall marzipan consistency is no longer overly crumbly.
- Take a little bit of the marzipan mixture to form a small round ball or potato shape. Use your fingers to compress the marzipan into itself as you shape the "potato" in your cupped palm. Our potatoes ended up being about 1 and 1/2 inches on the long side.
- Now it's time to coat the potato in cocoa powder. To do that either roll the potato in a bowl of cocoa powder (for a heavier, darker cocoa coating) or place a pinch of cocoa powder into your palm and lightly tumble the potato in the powder (for a lighter, more realistic coating).
- Place the completed marzipan potatoes on a small plate or parchment paper and repeat until you have used up all of the marzipan mixture.
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