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Don’t worry, there are no real potatoes in these! Marzipan potatoes are sweet little balls of almond marzipan rolled in cocoa powder, so they look just like tiny potatoes fresh from the garden. They’re one of Germany’s most beloved sweet treats, and once you try one, it’s hard to stop.

The best part? You only need three ingredients: marzipan, cocoa powder, and powdered sugar. If you’ve already made my homemade marzipan, you’re just a few minutes away from a whole plate of these.

Watch Me Make This Recipe!

Why You’ll Love This Recipe

These little marzipan treats are as fun to make as they are to eat. Here’s why you’ll love them:

Just 3 ingredients. Marzipan, cocoa powder, and powdered sugar.
No baking needed. Just roll, coat, and enjoy.
Ready in minutes. Especially if you already have marzipan on hand.
Great for kids to help with. Rolling little balls is a fun job for small hands.
A wonderful homemade gift. Pack them in a pretty box or jar to share.

Manny’s Favorite Treat

German marzipan kartoffeln in a package ready to eat

For as long as I’ve known my husband Manny, he has loved marzipan potatoes. In Germany, they show up in the stores about 4 weeks before Christmas, and as soon as they did, I knew what was on my shopping list. Every year, I bought at least 5 bags, just so Manny could enjoy them for as long as possible. One bag was never enough!

Here in the U.S., they’re not as easy to find. So I started making them at home, and honestly, homemade ones taste even better. Every time I set a bowl of them out, I see Manny’s face light up just like it did all those years ago. Some things never change, and I hope they never do.

What Are Marzipan Potatoes?

Marzipan potatoes, or Marzipankartoffeln in German, are small balls of marzipan rolled in cocoa powder. They got their name because the light-colored marzipan and the coating of cocoa make them look just like little potatoes, in both shape and color.

Some people even poke tiny dots into them with a toothpick to look like the “eyes” on a real potato. In Germany, the coating is sometimes made with cocoa mixed with a little cinnamon and sugar for extra flavor.

They’re a classic German treat in the weeks before Christmas, and you’ll find them in nearly every German grocery store and bakery that time of year. Germany’s most famous marzipan maker, Niederegger in the city of Lübeck, even makes its own version.

Ingredients You Need

You only need three simple ingredients for marzipan potatoes. Here’s what each one does.

Marzipan: The star of the show! For the best flavor, use my [homemade marzipan recipe](add link). Store-bought marzipan works too.
Powdered sugar: Helps make the marzipan smooth and easy to roll. If your marzipan feels sticky, knead in a little extra.
Unsweetened cocoa powder: Gives the potatoes their “dirt” coating and a nice chocolate flavor that balances the sweet marzipan.
Cinnamon (optional): Mix a pinch into the cocoa for a classic German flavor.

Equipment You Need

You don’t need any special tools for this recipe. Here’s what I use:

Kitchen scale: Helps you make all the potatoes the same size.
Fine mesh sieve: For shaking off extra cocoa powder.
Airtight container or cookie tin: For storing them.

How to Make Marzipan Potatoes

This is one of the easiest treats you’ll ever make. Here’s how to do it.

1: Make your marzipan. Make a batch of my homemade marzipan, or use store-bought marzipan.

2: Knead in some powdered sugar. Dust your work surface with a little powdered sugar. Knead the marzipan for a minute until it’s smooth. If it feels sticky, knead in more powdered sugar, a teaspoon at a time, until it’s soft but not sticky.

3: Roll a log. Roll the marzipan into a long, thin log, about 1 inch thick.

4: Cut into pieces. Cut the log into small pieces, about 10 grams each, or about the size of a large marble.

5: Roll into balls. Roll each piece between your palms into a smooth ball. They don’t have to be perfectly round. Real potatoes aren’t perfect either!

6: Add the potato eyes (optional). Use a toothpick to poke 2 or 3 tiny dots into each ball, just like the eyes on a real potato.

7: Roll in cocoa. Put the cocoa powder in a small bowl (mixed with a pinch of cinnamon, if you like). Roll a few marzipan balls at a time in the cocoa until they’re fully coated.

8: Shake off the extra. Put the coated potatoes in a fine mesh sieve and gently shake it to remove the extra cocoa powder.

9: Let them rest. Place them on a parchment-lined plate and let them sit for about 30 minutes so the outside firms up a little. Then enjoy!

Debbie’s Tip

Shake, don’t skip! It’s tempting to leave the extra cocoa on, but too much makes the potatoes taste dusty and a little bitter. Gently shaking them in a sieve leaves just a thin, even coat, so you taste the sweet marzipan with a light chocolate finish. Or take a pastry brush and brush it off. That’s how they’re done in German candy shops.

Variations & Substitutions

Marzipan potatoes are easy to change up. Here are a few fun ideas:

Cinnamon cocoa coating: Mix 1 tablespoon cocoa with 1 teaspoon cinnamon and 1 tablespoon sugar for a classic German coating.
Hidden almond: Press a toasted almond into the center of each ball before rolling it.
Grown-up version: Knead about 1 teaspoon of amaretto into the marzipan for a little extra flavor.
Store-bought almond paste: If you only have almond paste, knead in extra powdered sugar until it’s firm enough to roll. Almond paste is softer and less sweet than marzipan.
Chocolate-dipped: Dip half of each ball in melted dark chocolate instead of rolling in cocoa.

Storage & Freezing

Marzipan potatoes keep well, so you can make them ahead of time.

Fridge: Store in an airtight container or cookie tin for 7 to 10 days.
Room temperature: Keep them in a cool, dry place in an airtight container for a few days.
Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge, then give them a quick roll in fresh cocoa before serving.
Keep them sealed: Air makes marzipan dry and hard, so always keep the lid on tight.

Frequently Asked Questions

Here are the questions I hear most about marzipan potatoes.

Are there real potatoes in marzipan potatoes?
No! They’re only called potatoes because they look like little potatoes. They’re made of almond marzipan and cocoa powder.

Can I use store-bought marzipan?
Yes! Store-bought marzipan works great. Homemade just has a fresher almond flavor.

Can I use almond paste instead of marzipan?
You can, but almond paste is softer and less sweet. Knead in extra powdered sugar until it’s firm enough to roll into balls.

Why won’t the cocoa stick?
Your marzipan may be a little too dry. Rub a tiny bit of water on your hands before rolling the balls, and the cocoa will stick better.

Should I use sweetened or unsweetened cocoa?
Unsweetened cocoa powder is best. The marzipan is already sweet, and the plain cocoa balances it out.

How many marzipan potatoes does one batch make?
One batch of my homemade marzipan makes about 20 to 24 small potatoes.

Can I make them ahead of time?
Yes! Make them up to a week ahead and store them in an airtight container in the fridge.

More Recipes You’ll Love

If you love marzipan, try these next:

Guten Appetit!

Some treats are about more than just how they taste. For us, marzipan potatoes are all about Manny and that happy, cozy feeling of sharing something we both love. They’re simple, sweet, and so much fun to make. Roll up a batch, set them out in a pretty bowl, and watch them disappear!

If you make them, I’d love to see them! Tag me on Instagram or pin them to your German treats board on Pinterest.

Enjoy every bite,