Elisenlebkuchen with potatoes

Ingredients for 1 servings:

• 5 eggs
• 750 g sugar
• 500 g flour
• 500 g nuts of your choice, ground
• 2 packs of gingerbread spice
• 50 g candied lemon peel, ground
• 50 g candied orange peel, ground
• 7 m.-sized potatoes
• 3 packets of baking powder
• 1 pack of wafers, round

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Peel the potatoes and boil until soft. Then press them through a potato ricer, mix until smooth, and let cool. You’ll need about 18 tablespoons. Beat the eggs and sugar until frothy. Gradually add the remaining seven ingredients and mix well – the mixture will form a very tough dough. Now, using an ice cream scoop, place a scoop (or small heaps using two tablespoons) of dough onto a wafer and place it on a baking sheet lined with baking paper. Flatten the dough balls or heaps with a damp paper towel, as if they’re too high, the gingerbread won’t bake properly. Preheat the oven to 170°C and bake the gingerbread for about 20-25 minutes. Once they’ve cooled completely, cover them with melted chocolate icing.