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1
Grind the almonds to a fine meal
10 Mins
Room temperature, about 20°C (68°F)
Tip the blanched almonds into a food processor and pulse in short bursts, scraping the bowl down, until they form a fine, even meal. Stop while it still looks like flour — if you keep going, the nuts release their oil and turn into almond butter.
Pulse, do not run the motor continuously; the heat of a long run makes the almonds oily.
Done when: A fine, dry meal with no large pieces left.
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2
Warm a light syrup
5 Mins
Gentle heat, about 60°C (140°F)
Put the 30 ml of water and the reserved 20g of icing sugar in a small pan over gentle heat. Stir until the sugar dissolves and the liquid turns clear, about 2 to 3 minutes, then take it off the heat and stir in the rose water and the almond extract. Let it cool for 2 minutes so it is warm, not hot.
Do not boil the syrup — a light syrup binds the paste; a boiled one makes it hard and glassy.
Done when: A clear, thin syrup that smells of roses.
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3
Knead the marzipan
10 Mins
Room temperature, about 20°C (68°F)
Sift the remaining 150g of icing sugar and the salt over the ground almonds and mix. Add the warm syrup a spoonful at a time, kneading with your hands, until the mixture comes together into a smooth, firm paste that holds its shape when squeezed. It should take most, but not necessarily all, of the syrup.
If the paste cracks when you roll it, work in another teaspoon of syrup. If it sticks to your hands, dust the surface with a little icing sugar.
Done when: A smooth, pliable paste that rolls without cracking or sticking.
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4
Rest and roll a loaf
10 Mins
Room temperature, about 20°C (68°F)
Wrap the paste tightly in cling film and rest it for 10 minutes so the sugar settles and the paste firms up. Unwrap it and roll it on a surface dusted with icing sugar into a neat loaf about 25 cm long, or divide it into 16 equal pieces of about 34 g each.
Resting matters: a rested paste slices cleanly instead of crumbling at the edges.
Done when: A firm loaf that holds a clean edge, or 16 even pieces.
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5
Shape the potatoes and dust with cocoa
5 Mins
Room temperature, about 20°C (68°F)
Roll each piece into a small oval, pinching one end slightly narrower so it looks like a little potato. Roll the ovals in the sifted cocoa until lightly coated, then shake off the excess. If you made a loaf instead, slice it into 16 rounds and dust the cut sides lightly with cocoa.
Roll the potatoes between cupped hands for a smooth finish, and dust them just before serving so the cocoa stays dry and matte.
Done when: Little brown ovals that look like new potatoes, with a pale almond centre when cut.
auto_awesome Finishing Touches & Plating
Serve the marzipan potatoes at room temperature with strong black coffee, or slice the loaf and lay it on a dessert plate with fresh berries.
Germany
3h 30m
