John Myers
Ingredients for 1 servings:
- 700 g potatoes, floury
- 6 eggs
- 750 g sugar
- 400 g flour
- 3 packets of baking powder
- 500 g hazelnuts
- 100 g dark chocolate shavings
- 15 g gingerbread spice
- Wafers, 5 cm diameter
Instructions
Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 13 hours 20 minutes
Boil the potatoes, peel, mash, or pass through a sieve, and let cool. Beat the eggs and sugar until thick and frothy. In a second large bowl, combine the flour, baking powder, and hazelnuts. Then stir in the cooled potatoes, then the dark chocolate and gingerbread spice, then mix with the egg and sugar mixture. This will produce a sticky dough that needs to be covered and left to stand overnight! The next day, shape the dough into balls no larger than a ping-pong ball with wet hands (otherwise it will stick). Place them on the wafers on the baking tray, not too tightly; no more than 16-20 per tray, as the gingerbread will spread a lot. Bake in a preheated oven at 180°C (top/bottom heat) for about 20 minutes. Tip: Once cooled, dip them thickly in chocolate glaze to ensure they are well covered all over, except for the wafers. Then let the gingerbread air dry for 2-3 days to prevent mold. Store in tins (not plastic) with layers of wax paper or aluminum foil in between. Yields approximately 70 pieces.
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