Marzipankartoffelngermanmarzipanpotatoes Recipes

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MARZIPANKARTOFFELN - GERMAN MARZIPAN POTATOES



Marzipankartoffeln - German Marzipan Potatoes image

Marzipankartoffeln are baby potatoes made from marzipan and are traditionally given to friends in little bags or placed on the goodie plate at Christmastime. One can buy ground almonds as almond flour or as almond meal. If those are unavailable, blanch two cups of almonds, peel and finely grind in your food processor. Originally, the binder would have been an egg white, but because of health concerns, it's been left out of this recipe. Courtesy of Jennifer McGavin.

Provided by Molly53

Categories     Candy

Time 30m

Yield 24 serving(s)

Number Of Ingredients 6

1 1/3 cups ground almonds
1 1/8 cups powdered sugar (confectioner's sugar)
3 tablespoons rose water (which are the traditional flavorings OR Cointreau, triple sec or similar liqueur) or 3 tablespoons orange flower water (which are the traditional flavorings OR Cointreau, triple sec or similar liqueur)
1 teaspoon vanilla or 1 teaspoon almond extract
4 tablespoons cocoa powder
1 teaspoon ground cinnamon

Steps:

  • Whirl candy ingredients in the food processor or mix by hand until well blended and sticky.
  • Add additional rosewater or orange water a *little* at a time until the dough forms.
  • Form balls containing about a tablespoon each (if you wish, make them lumpy to like baby potatoes).
  • Mix the cocoa powder and cinnamon together in a bowl.
  • Roll the "potatoes" in the coating mixture and set aside to dry.

Nutrition Facts : Calories 55, Fat 2.7, SaturatedFat 0.3, Sodium 0.4, Carbohydrate 7.4, Fiber 1, Sugar 5.8, Protein 1.3

GERMAN MARZIPAN POTATOES (MARZIPANKARTOFFELN)



German Marzipan Potatoes (Marzipankartoffeln) image

German Marzipan potatoes are one of the cutest, sweetest dessert treats out there. Made from delicious marzipan rolled in cocoa powder, this classic holiday treat - known as Marzipankartoffeln - always turns a few heads! Serve them as part of your dessert spread or make a batch to just enjoy them yourself!

Provided by Recipes From Europe

Categories     Desserts

Time 15m

Number Of Ingredients 4

6 ounces Marzipan (see notes)
1/2 cup powdered sugar
water
2 tablespoons unsweetened cocoa powder

Steps:

  • Place your marzipan (homemade with our super easy recipe or store-bought) into a bowl. Sift in the powdered sugar and mix everything together with your hands. Add a few drops of water at a time until the overall marzipan consistency is no longer crumbly.
  • Take a little bit of the marzipan mixture to form a small round ball or potato shape. Use your fingers to compress the marzipan into itself as you shape the "potato" in your cupped palm. Our potatoes ended up being about 1 and 1/2 inches on the long side.
  • Now it's time to coat the potato in cocoa powder. To do that either roll the potato in a bowl of cocoa powder (for a heavier, darker cocoa coating) or place a pinch of cocoa powder into your palm and lightly tumble the potato in the powder (for a lighter, more realistic coating).
  • Place the completed marzipan potatoes on a small plate or parchment paper and repeat until you have used up all of the marzipan mixture.
  • Store your marzipan potatoes in a container with a lid.

Nutrition Facts : ServingSize 1 g, Calories 31 kcal, Carbohydrate 6 g, Fat 1 g, Sodium 1 mg, Sugar 6 g, UnsaturatedFat 1 g

GERMAN SAVORY POTATO CAKE (KARTOFFELKUCHEN)



German Savory Potato Cake (Kartoffelkuchen) image

Germans love to serve rich, savory pastries - especially with potatoes and/or onion. This one is flavored with ham, garlic,and rosemary. This makes a great appetizer or if served with a salad, a nice accompaniment for lunch. This would be nice as a brunch item. Translated directly from the German version I found in "Schoener Essen" magazine.

Provided by HeatherFeather

Categories     Ham

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 14

2 1/2 kg starchy potatoes, divided
salt & pepper, to taste
caraway seed, to taste
1 medium onion, diced
175 g butter or 175 g margarine, divided
50 g ham, in small cubes
100 g flour
dry breadcrumbs, for dusting the pan
3 -4 sprigs fresh rosemary
1 garlic clove, chopped finely, more to taste
250 g sour cream or 250 g creme fraiche
5 -6 eggs (medium-large)
additional sour cream, to garnish
rosemary, to garnish

Steps:

  • Peel and wash the potatoes.
  • Divide the potatoes into two even portions; take one portion cut them into halves, then place in salted water and cook about 20 minutes, until soft enough to mash.
  • Shred the remaining raw potatoes.
  • Place 50 grams of the butter in a heated pan.
  • Sauté the onion and the ham chunks together in the butter.
  • Add the shredded potato and turning them over occasionally with a spatula, cook together for about 5-8 minutes.
  • Remove from the pan and let cool.
  • Drain the potatoes that have been cooking in the water and mash them (using a potato ricer).
  • Mix together with the remaining 125 grams of butter, the flour, and some salt & pepper, kneading together to make a dough.
  • Using the wrapper from your butter, grease a large rectangular rimmed baking tin about 32 x 39 cm in size (or use a rimmed cookie sheet) and then dust pan with breadcrumbs (If you already tossed your wrapper, just grease the pan with a little butter or oil).
  • Press out the potato dough evenly to form a crust in the pan.
  • Strip the rosemary leaves from their stems and chop them.
  • Whisk together the eggs, rosemary, garlic, sour cream, caraway seeds (optional), and combine with the shredded potato mixture.
  • Season with salt& pepper to taste.
  • Spread this mixture on top of the potato pastry.
  • Place on a lower rack in the oven (preheated to around 200°C) and bake approximately 50 minutes.
  • Cool slightly (about 5-10 minutes), then cut into 16 squares.
  • Garnish with a small dollop of sour cream and a bit of fresh rosemary, if desired.

MARZIPAN POTATOES



Marzipan Potatoes image

Marzipan potatoes are a classic Christmastime treat in Germany, called Marzipankartoffeln. They are easy to make from homemade marzipan and are gluten free. Marzipan potatoes should be stored in an airtight container and will keep in a cool place for a month.

Provided by sophia

Categories     World Cuisine Recipes     European     German

Time 8h25m

Yield 36

Number Of Ingredients 5

3 ¼ cups whole almonds
4 cups confectioners' sugar
3 tablespoons rose water
3 drops almond extract
2 tablespoons unsweetened cocoa powder

Steps:

  • Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander and pat dry with paper towels.
  • Place almonds, confectioners' sugar, rose water, and almond extract in a food processor fitted with a metal blade and process to a paste. Scrape the sides a few times to ensure even processing. Process marzipan until it is smooth and no longer grainy. Wrap in plastic wrap and store marzipan in a cool, dry place, 8 hours to overnight.
  • Shape marzipan into a 1/2-inch thick roll. Cut into 1/2-inch pieces and roll each piece into a ball. Dredge balls in cocoa.

Nutrition Facts : Calories 129.2 calories, Carbohydrate 16.6 g, Fat 6.5 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 0.3 mg, Sugar 14.3 g

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  • Place the marzipan in a large mixing bowl with the powdered sugar. Use your hands to knead the mixture until the powdered sugar is incorporated. The marzipan will be stiff but should be malleable and able to be rolled into small balls without crumbling apart. If necessary, add the water and more if necessary, a few drops at a time.
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