Gluten-free marzipan potatoes with almonds and honey

Gluten-free marzipan potatoes made from blanched almonds, honey and orange zest, rolled in cocoa and cinnamon – no baking needed. Little treats for the Christmas plate, 143 kcal per three.

At a glance

• Serves 10
• Prep time: 25 min
• No cooking needed
• Total time: 25 min
• Calories: 143 kcal per serving
• Protein: 5 g
• Fat: 10 g
• Carbs: 10 g

Ingredients

• 200g blanched almonds
• 60g honey
• 1 unwaxed orange
• 1 tsp rosewater
• 2 tbsp cocoa powder
• 1 tsp cinnamon
• 1 pinch of salt

Method

You’ll need: saucepan · blender · grater

1. Grind the blanched almonds finely in a blender in short bursts until they start to clump.
2. Finely grate the zest of the orange. Add the honey, rosewater, orange zest and salt to the almonds and keep blending until a mouldable marzipan forms.
3. Chill the mixture for 15 minutes, then shape it into 30 small balls.
4. Mix the cocoa and cinnamon on a plate and roll the balls in it.
5. Use a wooden skewer to press three small eyes into each potato and set them in paper sweet cases.

Good to know

Marzipan potatoes belong on every Christmas plate. Made at home, all you need is almonds, honey and a blender – no icing sugar goes in.

Swaps

Honey → maple syrup (vegan). Rosewater → a few drops of bitter almond flavouring (more classic). Cocoa → cocoa with a little gingerbread spice. Blanched almonds → almonds with their skins on (darker, stronger flavour).

Cooking tips

Blend in short bursts with pauses, otherwise the almonds get warm and oily. If the mixture sticks, lightly dampen your hands.

Storage

Keeps for 2 weeks in the fridge in an airtight container.

Allergens

Contains almonds (tree nuts); gluten-free, no milk or egg. Honey isn't suitable for babies under one year old.

Dairy-free recipes