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Instructions. Knead the marzipan paste (almond paste) with the rose water in a mixing bowl. Before rolling out, sprinkle some powdered sugar on a large cutting board and roll out the marzipan to a thickness of about 1.5 cm // 0.6 inches. Then cut the marzipan into cubes of about 1.5 x 1.5 cm // 0.6 x 0.6 inch.
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Rose water for your marzipan balls. Rose water does normally contain a small amount of naturally occurring ethyl alcohol. If you want to make marzipan potatoes without any trace of alcohol, be sure to buy rose water that has no extra alcohol added. If you want to replace the rose water, just use a few drops of water instead.
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Step 2. Butter and dust with flour an 8-inch diameter circular cake pan. In a large bowl, sift together flour, sugar, baking powder, baking soda and salt. Step 3. Bring water to boil in a saucepan. Chop the chocolate coarsely and add it to the water. Lower the heat and melt the chocolate, stirring constantly.
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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.
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Instructions. Cut the almond paste into smaller cubes. In a medium bowl mix it with powdered sugar. Shape 14-18 small balls from the mixture. Add 1-2 tbsp of cocoa to a box with a lid. Place a few balls in the box and shake them until they get covered with cocoa. Repeat until you are done with all the balls.
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Sift powdered sugar and knead it with marzipan raw paste and vanilla. Form 20 approx. Ø 1.5 - 2 cm balls from the marzipan mixture, rolling your hands in powdered sugar beforehand if necessary. Roll the marzipan balls in cocoa powder, then put them one after the other into a sieve and sieve off the excess cocoa powder.
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Place the cocoa powder in a small bowl and add the marzipan balls in a few at a time, tossing them in the chocolate until coated. Place a sieve over the bowl and shake the chocolate-covered marzipan balls in it to release the excess chocolate. Store in an airtight container. (If you used the traditional egg white when making the homemade.
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Sift the powdered sugar into the mixing bowl. Then sift the powdered sugar into the bowl. By sifting the powdered sugar you avoid large sugar lumps from getting into the bowl. Add a little bit of liquid at a time. Add a little bit of liquid and start kneading the dough with your hands or with your food processor.
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Marzipan Kartoffeln, charmingly known as Marzipan Potatoes, are a quintessential German confectionery treat, especially beloved during the Christmas season. These sweet, potato-shaped goodies are not only a festive delight but also an artistic expression of the traditional marzipan craft. With origins dating back to the 15th century, marzipan.
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Grind the blanched almonds in a small blender or coffee grinder until forming a meal / flour. Transfer to a food processor and add the almonds. Blend on high until everything is combined. The dough will come together and form a ball. Take out of the food processor and form into small balls. Add to a plate (or similar).
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Portion the marzipan with a teaspoon ( or more) and roll them in between your hands to balls. Sift the cacao or a mixture of cacao and cinnamon into a bowl with a lid. Add a few of the shaped potatoes into the bowl, close the bowl with the lid and carefully shake. Place the cacao covered potatoes on a parchment paper to dry.
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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.
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Preparation. Mix almonds, confectioners' sugar, rose water and egg in a blender or food processor until very smooth. Wrap in a damp towel and allow to rest overnight. Take marzipan and roll into small balls ( 2 cm or 3 cm in diameter). Place cocoa, about 1/2 cup, into a small bag and toss a marzipan ball into bag.
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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.
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First, get your ingredients ready for making marzipan potatoes. You'll only need marzipan, powdered sugar, some water, and cocoa powder for the potato skin. Sift the powdered sugar into the bowl. Place the marzipan into a bowl, then sift in the powdered sugar. Knead everything together and add a few drops of water at a time.
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In a bowl, combine your marzipan (homemade or store-bought) and a pinch of salt. Sift in the powdered sugar and use your hands to combine everything. Adding a few drops of water at a time until the marzipan is no longer crumbly. Form a tiny round ball or potato shape with a small amount of the marzipan mixture.
