Summary

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

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Instructions

1. 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.
2. Spread wafers with a diameter of 50 mm on a baking sheet lined with baking paper.
3. Bake in the preheated oven at 180 ° C for about 20 minutes on the middle rack.
4. The quantity is enough for approx. 50 pieces.
5. Tip: After cooling, the gingerbread can be coated with chocolate, rum or lemon glaze.