Marzipankugeln German Marzipan Balls Recipes

GERMAN CHRISTMAS CANDY (MARZIPANKARTOFFELN)

Steps:

• Gather the ingredients.
• Mix together the ground almonds, confectioners' sugar, rose water, and bitter almond aroma in the food processor work bowl or by hand until well blended and sticky.
• Add additional liquids, if necessary, a little at a time until the dough clumps together. Remove from​ the food processor.
• Using 1 tablespoon or less of the marzipan, form small potato-like balls. Some people form perfectly smooth, round balls instead of potato shapes.
• In a small bowl, whisk together the cocoa powder and cinnamon. Roll the balls in the cocoa and cinnamon and set apart on parchment paper to dry. Once completely dry, store in a covered container for longer shelf life.

GERMAN HOMEMADE MARZIPAN

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.
• Place almonds and confectioners' sugar in the food processor fitted with a metal blade and process to a paste. Add cold water, 1/2 to 1 teaspoon at a time, if the paste is too dry. Scrape the sides a few times to ensure even processing. Add a few drops of almond extract towards the end of the process. Process marzipan until it is smooth and no longer grainy. Wrap in plastic wrap and store in a cool, dry place.

MARZIPAN POTATOES

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.