This is an exceedingly inauthentic version of the German Christmas confection, “marzipankartoffeln”, which roughly translates as marzipan potatoes. I think traditionally they’re flavoured with a little orange flower water and then rolled in cocoa and cinnamon (which is when they start to look like potatoes) but I’ve added some chopped dark chocolate and candied peel, along with some triple sec (any orange flavoured liquor would do) which I hope you’ll agree, makes them insanely delicious and dangerously more-ish.
[recipe title=”Marzipankartoffeln” servings=”10″ time=”30 minutes” difficulty=”easy”]Makes about 200g
[recipe-ingredients]- 150g marzipan (I prefer natural to golden)
- 20g good quality candied peel, very finely chopped
- 20g dark chocolate, very finely chopped
- 1/2 tsp Triple Sec/Cointreau/Grand Marnier
- 50g cocoa powder, for rolling
- Soften the marzipan by kneading it a little in a mixing bowl, then add the triple sec, knead until that has been incorporated, then add the candied peel and chocolate, and knead until it’s evenly distributed throughout the marzipan.
- Pinch off bite-size pieces and roll them into balls (they don’t have to be perfectly spherical, they’re supposed to resemble potatoes) then toss them in the cocoa powder to coat them. Store them in an airtight container at room temp.
The cocoa can be sifted and re-used for something else – just make sure you don’t use it to make something for anyone with a nut allergy.
Omit the alcohol if making for children or non-drinkers, they will still be absolutely delicious.
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