Marzipan Potatoes
Recipe information
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Cooking:
25 min.
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Servings per container:
36
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Source:

Ingredients for - Marzipan Potatoes

1. Whole almonds - 3 ¼ cups
2. Confectioners' sugar - 4 cups
3. Rose water - 3 tablespoons
4. Almond extract - 3 drops
5. Unsweetened cocoa powder - 2 tablespoons

How to cook deliciously - Marzipan Potatoes

1. Stage

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.

2. Stage

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.

3. Stage

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.