Welcome to the new TasteBook recipe beta page. Learn what's new Not quite ready to change just yet? Classic view

Marzipan Kartoffeln

KarinKarin Blair Nova
Rate this
Save this recipe 1


  • blanched whole almonds
  • confectioner’s sugar
  • rosewater
  • unsweetened dutch processed cocoa
Save a shopping List


Grind Almonds and Sugar

In a food processor grind the almonds as fine as possible. Add an equal volume of confectioner’s sugar.


Warm the almond mix just a little in a heavy bottom pot. Stir in a small amount of rosewater.

Knead and Shape

Dump the mixture onto a board and knead until it forms a ball. Roll into a long cylinder about the width of your thumb. Cut into small sections about the size of the first knuckle of your thumb. Shape the sections into little balls in the palms of your hand.

Dust with Cocoa

Roll each ball in unsweetened cocoa powder.

Recipe Notes

Edit note

To blanch almonds boil water in a small pot, remove from heat, add a handful of almonds at a time, allow to soak for a minute or two, remove from water and sqeeze off the skins.

Recommended Recipes

Ratings & Reviews

Click to rate this recipe

Powered By ZergNet

Around the Web

We want to know what you think
about the new recipe page design

Give your feedback
create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

This recipe appears in these collections

See more collections

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.