Marzipan Potatoes (Marzipankartoffeln)

 

Even if you know very little German, it's quite clear that Marzipan is "marzipan," and Kartoffeln is "potato." Therefore, this sweet is called Marzipan Potatoes.

It is a traditional Christmas German sweet, especially popular in regions like northern Germany, where they shape it into small potatoes.

The use of marzipan, a mixture of ground almonds and sugar, has a long history in European pastry, particularly in Gerany. Marzipan itself dates back to the Middle Ages, probably of Arab origin, although it's not certain why it became so rooted and popular in Germany. Germany lacks almond trees due to the cold climate, and it doesn't produce sugar either. However, it's not entirely strange, as Switzerland lacks cocoa, and yet Swiss chocolate insists on proving that where there's a will, there's a way.

Marzipan production is mainly centered in the beautiful city of Lübeck and is governed by strict rules that prohibit these sweets from containing anything other than almonds and sugar. So, under no circumstances does German marzipan contain egg white or any other binder. The same essential oils released from the almonds are responsible for fusing and consolidating the sweet.

In Germany, it's more common for marzipan to be used as a complement to other pastry products, such as fillings, although small figurines are also sold, like in Spain, but in this case, they are colored.

Marzipan Potatoes are usually enjoyed during the Christmas season and are very popular at Christmas markets that set up in almost every town and city in Germany, almost at the level of mulled wine or gingerbread cookies.

Of course, Marzipan Potatoes don't contain a gram of potato; let the name not confuse you.

In this recipe, there's no baking or cooking involved, making it a recipe you can easily make with children.

INGREDIENTS:

• 250 g (9 oz) ground almonds
• 250 g (9 oz) powdered sugar
• 2 tablespoons rose water
• 1 teaspoon almond extract*
• 150 g (5 oz) dark chocolate coating (70%) or cocoa powder

*Almond extract is a colorless liquid obtained from bitter almonds. It is very common in German pastry. Its only mission is to enhance the almond flavor of a product, and only a minimal amount is used, a few drops or at most a teaspoon in each preparation. So, you buy a small bottle, and for household use, it lasts a lifetime (or almost).

1. In a bowl, mix the ground almonds and powdered sugar.

2. Add rose water and almond extract to the mixture. Mix well until you get a smooth and firm dough.

3. Take small portions of the dough and shape them into ping pong-sized balls, not very spherical, resembling tiny potatoes.

4. Now, there are two (or three) options. The first is to leave the "potatoes" as they are, without doing anything more. Another option is to melt the coating chocolate in a saucepan or microwave and dip each marzipan ball into it, making sure it's covered. To do this, it's best to skewer each ball with a toothpick.

5. Then place the chocolate-coated potatoes on a tray lined with parchment paper or on a rack and let them cool until the chocolate hardens.

6. The third option is to roll them in cocoa powder. The oils released from the almonds will adhere a thin layer of powder to the sweet.

Start eating one of these "potatoes," and you'll need to control yourself because they go down without you realizing it. So, enjoy them, but in moderation!