Marzipankartoffeln translates to Marzipan potatoes, but no worries there’s no potatoes involved here! Just the shape of these delightful traditional German Christmas treats reminds of small potatoes. These sweet little balls are tender and full of delicious almond flavour. They are super easy and fast to make with only a handful of ingredients!

Marzipankartoffeln are one of my family’s favourite Christmas treats, just like VANILLEKIPFERL, BUTTERPLÄTZCHEN and LEBKUCHEN and always go on our “Plätzchenteller”, a nice plate we arrange our best selection of homemade cookies and Christmas treats on and enjoy when we gather with family and friends during Christmastime.

If you are looking for a small little homemade and last-minute gift this is a great choice. Just wrap them up in a cute little bag, add a beautiful bow and there you go! In Germany they are available in every store during Christmas time, but honestly, homemade from scratch with just a couple of ingredients tastes even better.

In case you love marzipan and want to try more of my traditional German recipes, please make sure to check out my GERMAN BAKED APPLES WITH MARZIPAN APRICOT FILLING RECIPE - BRATÄPFEL, a delicious dessert perfect for the holidays.

TIPS TO MAKE THE PERFECT MARZIPANKARTOFFELN

Use a kitchen scale if you can, to weigh your ingredients rather than measuring them in cups. This will ensure accurate ingredients and result in great marzipankartoffeln.

If you use homemade marzipan that has been stored in the fridge, let it come to room temperature before kneading and shaping it into small balls.

Depending on the type of marzipan you use you might want to adjust the amount of icing sugar, since store-bought marzipan is usually sweeter than home made one.

Sift the icing sugar to prevent small clumps of sugar in the Marzipankartoffeln.

For a boozy kick and to enhance the flavour you can add a splash of Rum, Kirsch or Amaretto. Or as an alternative a small amount of almond extract or rose water for an alcohol-free version. Mix in a little at a time and try it in between to make sure it won’t taste too overpowering!

Marzipankartoffeln can be easily made ahead and stored in an airtight container or metal cookie tin in a cool and dry place for 3-4 weeks. They might get a little harder over time but will still taste great.

INGREDIENTS

Marzipan - you can use store-bought or HOMEMADE MARZIPAN for this recipe. I don’t recommend using almond paste since it has a different ratio of almonds and sugar than Marzipan.

Sugar - use icing sugar to make your Marzipankartoffeln.

Cocoa powder - you can use raw cacao powder for an intense, fruity and acidic flavour or Dutch-processed cocoa powder for a smoother earthy and warm chocolatey flavour.

Water - use filtered water or rum, amaretto or kirsch to enhance the flavour of your Marzipankartoffeln.

The full ingredient list with exact measurements can be found in the recipe card below.

TOOLS YOU WILL NEED

medium sized bowl
small knife or dough cutter
Fine mesh strainer

INSTRUCTIONS STEP BY STEP

In a big bowl combine the marzipan, icing sugar and water, rum or amaretto and knead until smooth.

Lightly sift some icing sugar on your work surface and shape the dough into two even logs.

With a dough scraper or small knife cut the logs into approx. 30 small pieces.

Roll the pieces into small balls and set into a bowl.

Mix cocoa powder and cinnamon and sift it over the Marzipankartoffeln.

Toss them until they are nicely covered.

Transfer to a fine mesh strainer and shake to get excess cocoa powder off.

Store in an airtight container in a dry and cool place or enjoy right away!