German Marzipan Potatoes (Marzipankartoffeln) |

This is a translation of my German grandmother’s recipe for marzipan potatoes, which were always made for special occasions. Since she has passed away, I have made them less and less often, but I still love them, as they are my favorite dish to cook for kids.

Marzipan potatoes are a traditional German Christmas dessert. They are made of potato puree covered in marzipan. In this tutorial, I will show you how you can make the most amazing marzipan potatoes.

These are the German marzipan potatoes you see in Germany and Austria. They are very popular Easter treats. They are coated in a marzipan like coating and are then baked. They are a bit sweet and are a great alternative to the traditional boiled potatoes. These are also a great alternative to the typical Easter fruitcake or Easter bread. They are a bit more tart than the traditional fruitcake and not as sweet as the bread. These are great for kids and adults alike.



Sweet Marzipan Potatoes are a traditional German Christmas dish!

Do you have a hankering for sweet potatoes that are really desserts? You should try German marzipan potatoes, also known as Marzipankartoffeln.

The potatoes are made with fresh marzipan molded into small potato shapes and sprinkled with cocoa powder to produce the ideal potato “skin” covering!

brown german marzipan potatoes on clear plateLook at how adorable these marzipan potatoes are!

Many people in Germany like marzipan potatoes as a Christmas delicacy. It’s no secret that Germany, particularly Lubeck, is a historical and cultural marzipan hub.

These traditional potatoes are a kind of marzipan-based confectionery that is popular throughout the Christmas season.

These potatoes wind up on treat platters at family gatherings or in sweet treat goodie bags handed around among friends and family members.

1629407160_203_German-Marzipan-Potatoes-MarzipankartoffelnPotatoes made of marzipan in a variety of shapes and colors!

Making marzipan potatoes is a lot of fun, and they look like the sweetest little Christmas treat.

Other marzipan ball recipes exist (such as Mozartkugeln), but marzipan potatoes are by far our favorite.

Are you looking for more holiday cooking ideas? German butter cookies, cinnamon stars, spritz cookies, and candied almonds are some of our favorites.

You’ll need marzipan to create marzipan potatoes. You may purchase marzipan in stores, but we have a simple marzipan recipe for you to try.

It simply takes three items to create homemade marzipan that takes no time and tastes much better (in our opinion).

Step-by-Step Instructions for Making German Marzipan Potatoes

You may create marzipan potatoes by following the recipe card at the bottom of this article.

Whether you’re a visual learner, the process pictures below may help you figure out if you’re on the correct road when making marzipan potatoes.

1629407161_906_German-Marzipan-Potatoes-MarzipankartoffelnCocoa powder is all set to go!

Prepare the materials for creating marzipan potatoes first. For the potato skin, all you’ll need is marzipan, powdered sugar, water, and cocoa powder.

1629407162_204_German-Marzipan-Potatoes-MarzipankartoffelnIn a mixing dish, sift the powdered sugar.

Sift the powdered sugar over the marzipan in a mixing basin. Knead everything together and add a few drops of water at a time until you get the desired consistency. Add enough water until the mixture is no longer crumbly and tiny potatoes can be formed.

1629407164_737_German-Marzipan-Potatoes-MarzipankartoffelnYou may spend some time molding each potato to resemble a potato.

In the palm of one hand, place a tiny quantity of marzipan. As you circle and form the potato in your cupped hand, use your other fingers to compress the marzipan into itself.

You may make the potato uneven in form using your fingertips, much like real potatoes.

1629407165_836_German-Marzipan-Potatoes-MarzipankartoffelnA beautiful dish of German marzipan potatoes, ready for consumption!

It’s time to give the marzipan potatoes their potato skin once you’ve shaped them into the shape and size you want.

Everyone makes their marzipan potato “skin” in a distinctive way. You may either gently cover the exterior of the marzipan potato with cocoa powder for a thick coating (fast and simple) or roll them in cocoa powder for a heavy coating (quick and easy).

To create a consistent, more realistic potato skin covering, we prefer to place a pinch of cocoa powder in the palm of our hand and gently tumble the potato around the cocoa powder.

As a result, the exterior takes up dark chocolate marks from the palm, which resemble real potato skin markings. It’s a bit of an art, since each potato turns out differently!

As previously said, you may just roll the formed potato in the cocoa powder bowl for a darker appearance. This method is likewise lot quicker, but the potato skin will be less detailed.

After every few potatoes, wash and dry your hands. This is because the accumulation of cocoa powder and almond oil on your palms and fingers will make the potatoes appear less appealing by creating too many big, dark blotches.

If you used fresh marzipan, you may keep your marzipan potatoes in an airtight container with a cover for about 2 weeks. They also make wonderful little presents for relatives and friends who like the flavor of marzipan!


  • Marzipan, 6 oz (see notes)
  • a half-cup of powdered sugar
  • water
  • 2 tbsp cocoa powder (unsweetened)


  1. 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
  2. Form a tiny round ball or potato shape with a small amount of the marzipan mixture. As you form the “potato” in your cupped hand, use your fingers to compress the marzipan into itself. Our potatoes grew to be approximately 1 1/2 inches long on average.
  3. The potato should now be dusted with chocolate powder. To do so, either roll the potato in cocoa powder in a bowl (for a thicker, darker chocolate coating) or put a pinch of cocoa powder in your hand and gently toss the potato in it (for a lighter, more realistic coating).
  4. Repeat with the remaining marzipan potatoes on a small plate or parchment paper until all of the marzipan mixture has been used up.
  5. Keep your marzipan potatoes in an airtight jar.


  • You can create your own marzipan at home with our easy Marzipan recipe.
  • Between each batch of potatoes, you may need to wash and dry your hands. The potatoes will be covered but will also pick up a few too many “black patches” of clumped cocoa powder if an excess of cocoa powder remains on your fingers and palm. Some places work well for potato skin detail, but far too many don’t.
Information about nutrition:

Serving Size: 30 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 31 calories 1 gram of total fat 0g Saturated Fat 0g trans fat 1 gram of unsaturated fat 0 mg cholesterol 1 milligram sodium 6 g carbohydrate 0g fiber 6 g sugar 0g protein

An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance. Depending on the particular components used, the exact values may vary.

How did this recipe turn out for you?

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German Marzipan Potatoes, or Marzipankartoffeln, are a traditional dish in Germany. In Germany, Marzipan is traditionally a mixture of almonds, pistachios, and candied fruit, which is then cut, baked, and used to decorate cakes and desserts. The word marzipan comes from the Turkish word ‘maruz’, which means ‘burnt’.. Read more about homemade marzipan recipe uk and let us know what you think.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.