Germans love to bake, especially around Christmas. I wanted to provide you with an abundance of recipes so that you do not just have to nibble on that one cookie whilst everyone else enjoys 3 – 4. These recipes are a bit different from my usual blog posts. Shorter, with no educational parts, but a section to give you hints and tips so that they all turn out perfect. One photoshoot, 8 recipes over the next two weeks. Enjoy! 🤗
Marzipan potatoes… and probably marzipan, in general, are very much a “love” or “hate” topic for people. Marzipan is usually made by grinding sugar and blanched almonds into a paste with added rose water.
In this version, we are skipping the rose water and industrialized sugar and are using dates instead. I came across this idea scrolling Pinterest a few weeks ago and fell in love with the thought of turning them into marzipan potatoes 🥰. And they turned out lovely! It took me a while to nail the chocolate coating – and this does taste a bit different to your store-bought marzipan potato, but the addition of salt adds a great enhancement of flavor to them.
Tips for Baking these Marzipan Potatoes
- Do ensure that your blanched almonds are very much ground into a flour prior to processing with the dates. If not, the mass will simply not resemble marzipan as much.
- You need to freeze these before coating, else the coating simply “sinks” into the marzipan balls and will not stick to the outside.
- I sometimes find blanched almonds quite hard to find in any store so I have linked you an option here: Blanched almonds.
Thank you to my husband for being the “hand model” for these pictures. These marzipan potatoes are gluten-free, refined sugar-free, and vegan. Enjoy this traditional German treat during the festive period.