Ingredients:

  • 1.5 cups (150g) blanched almond flour
  • 1.5 cups (180g) powdered sugar
  • 2 teaspoons rosewater or Amaretto
  • 0.5 teaspoon pure almond extract
  • 2 tablespoons light corn syrup
  • 2 tablespoons unsweetened cocoa powder
  • 0.5 teaspoon ground cinnamon

Instructions:

  1. Sift the blanched almond flour and powdered sugar through a fine-mesh sieve into a large mixing bowl to ensure a smooth texture.
  2. Add the rosewater (or Amaretto), almond extract, and light corn syrup to the sifted dry ingredients.
  3. Mix with a silicone spatula, then knead the mixture by hand until a smooth, pliable dough forms that resembles modeling clay.
  4. Pinch off small pieces of dough (approx. 1 teaspoon each) and roll them between your palms into slightly irregular spheres to mimic small potatoes.
  5. In a small lidded container, sift together the unsweetened cocoa powder and ground cinnamon.
  6. Place 4-5 marzipan balls into the container at a time, close the lid, and shake gently until the balls are lightly coated in the cocoa mixture.
  7. Remove the potatoes and gently blow off excess powder to create a realistic, rustic finish.
  8. Place the finished marzipan potatoes on a parchment-lined plate and let sit at room temperature for 30 minutes to set.