I think I’ve blogged about these before – my favourite marzipankartoffeln recipe. These make me think of Christmas and family and my German father, who wasn’t very interested in sweets at all, though he baked everything I could possibly think of at least once.
My father was married before he met my mother, and my half-siblings are much older than myself. When I was very small, we used to visit my half-sister over the Christmas season, who lived about an hour away from us with her own family and two children a little older than myself. Although even as a child, I knew the relationships between my sister, my mother and myself were strained and difficult, I loved visiting her home, which was so beautiful to me. My parents and I lived in a very small, humble house in a questionable neighbourhood, but my sister – she lived in what seemed to be a mansion, complete with a pool and outdoor furniture, and a formal lounge room.
We rarely visited my sister bar Christmas time, and aside from her elegant taste in decor and my childlike envy, all my memories seem centered around the table (and my terrible fear of the kreepy-krawly pool cleaner that “haunted” the depths of her swimming pool).
I remember sitting in her beautiful lounge, admiring her Christmas tree, and staring longingly at the bowl of Marzipankartoffeln on the table. Sweet, soft and delicately spiced with cinnamon, I can thank my sister for giving me the first taste of these very German confections that I now make for my little boy every year.
- 2 cups of ground almonds (also called almond flour or almond meal)
- 1¼ cups of pure icing sugar, sifted well
- 2 tsp almond essence or almond extract
- 1 large, very fresh egg white
- 1 tbsp of ground cinnamon
- Sift the icing sugar into a large bowl, and add the almond meal. Stir well to combine.
- Add the egg white and the almond essence and mix very well with a large spoon until the paste is completely even and smooth.
- Place the powdered cinnamon in a second bowl.
- Roll marzipan into balls the size of small walnuts (or large macadamias!) and gently place them a few at a time in the large bowl holding the cinnamon.
- Swirl the bowl around, allowing the cinnamon to coat the marzipan.
- Remove the balls carefully from the cinnamon and move them to a serving plate.