Potato gingerbread

Ingredients for 1 servings:

• 250 g potatoes, floury
• 3 eggs
• 320 g sugar
• 225 g flour
• 1 packet of baking powder
• 250 g hazelnuts, ground
• 70 g cranberries, dried
• 2 tbsp Amaretto
• 3 tsp, leveled gingerbread spice
• 400 g cake icing, to taste
• Pistachios, chopped
• Almonds, chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

this time with cranberries and amaretto

Boil the potatoes, peel them, and press them through a potato ricer while they are still hot. Chill the dried cranberries very finely with a mincing knife or chop them very finely in a food processor with the paring blade. If you choose this method, add an additional 1 teaspoon of flour to the cranberries so they don’t stick together and become nice and crumbly. Beat the eggs until frothy, gradually add the sugar and beat until creamy. Stir in the gingerbread spice and Amaretto. Mix the sifted flour with the baking powder, stir the potatoes, hazelnuts and cranberries into the egg yolk mixture in portions and mix everything into a smooth batter. Spread a tablespoon of batter evenly onto round baking wafers (70 mm) and place them on a baking tray lined with baking paper. Leave the unbaked gingerbread to dry in a cool place for about 2 hours. Bake in a preheated oven at 180 degrees (top/bottom heat) for about 20 minutes. Spread the cooled gingerbread with the cake glaze and garnish with chopped pistachios or almonds. Tip: The gingerbread will only develop its full flavor after 3-4 days in a tightly sealed container.