There was never a Christmas in my childhood without the classic German marzipan potatoes (Marzipankartoffeln). They were always part of the cookie plate on Christmas Eve — and you can be sure they were the first to disappear. These treats are simple to make, require only a few ingredients, and are a no-bake recipe: just mix and shape.
The traditional German recipe often calls for Kirschwasser (Kirschschnaps), a cherry brandy from the Black Forest. That spirit can add character, but it’s optional — many homemade versions, including those I remember from childhood, are alcohol-free. If you prefer, rose water can also be used as a subtle, floral alternative.
Ingredients — German Marzipan Potatoes
200 g baking marzipan, raw
150 g powdered sugar
1 tbsp Kirschwasser (optional) — alternatively use rose water
2 tbsp unsweetened cocoa powder
Baking Instructions — German Marzipan Potatoes
1. Knead the marzipan together with the powdered sugar and Kirschwasser or rose water until smooth.
2. Pour the cocoa powder into a plastic or glass container with a tight-fitting lid.
3. Form small balls from the marzipan dough, roughly the size of a walnut or smaller, depending on your preference.
4. Place 3–4 balls in the container with cocoa, close the lid, and shake gently so the cocoa coats the balls evenly.
5. If excess cocoa clings to the balls, place them in a fine sieve and shake off the surplus.
6. Alternatively, spread cocoa on a plate and roll each ball to coat it.
7. Store finished marzipan potatoes in a tin box or airtight container.
These marzipan balls develop a better flavor after resting for 2–3 days, so make them in advance when preparing holiday treats.
Makes a Great Gift — The German Christmas Box
How to Make Marzipan from Scratch
If you want to make marzipan from scratch, try this simple recipe:
100 g ground almonds
10 ml rose water (or a small amount of water if you prefer)
80 g powdered sugar
1/2 tsp almond extract
1/2 tsp brandy (optional) or 1/2 tsp water
Knead the ingredients together until you have a smooth dough. This may take a few minutes of kneading so the natural oils release from the ground almonds and bind the mixture. Shape the dough into a bar or a roll and refrigerate; homemade marzipan keeps about two weeks in the fridge.
Once your marzipan is ready, use it to form the marzipan potatoes as described above.