Potato Gingerbread
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 6 egg (s)
- 750 g suar
- 500 g hazelnuts, round
- 100 g lemon peel, finely chopped
- 100 g orane peel, finely chopped
- 200 g chocolate flakes
- 1 teaspoon clove (s), ground
- 2 teaspoons gingerbread spice
- 4 teaspoons cinnamon
- 3 packs baking powder
- 400 g flour
- 750 g potato (s), boiled, hot
- wafers
Print Recipe
Pin Recipe Instructions
- Put 6 eggs and 750 g sugar in a bowl and beat until frothy. Mix 500 g of hazelnuts, 100 g of lemon peel, 100 g of orange peel and 200 g of grated chocolate with the egg and sugar mixture. Mix in 1 teaspoon of clove powder, 1.5 - 2 teaspoons of gingerbread spice and 4 teaspoons of cinnamon. Sift 3 packs of baking powder and 400 g flour and stir into the mixture. Press 750 g of boiled, peeled and hot potatoes through a potato press and add to the mass.
- Spread wafers with a diameter of 50 mm on a baking sheet lined with baking paper.
- Bake in the preheated oven at 180 ° C for about 20 minutes on the middle rack.
- The quantity is enough for approx. 50 pieces.
- Tip: After cooling, the gingerbread can be coated with chocolate, rum or lemon glaze.
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