Marzipan Kartoffeln

KarinKarin Blair Nova
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Marzipan Kartoffeln by Erika Nova
Marzipan Kartoffeln by Erika Nova


  • blanched whole almonds
  • confectioner’s sugar
  • rosewater
  • unsweetened dutch processed cocoa
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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.

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