Potato gingerbread

Ingredients for 1 servings:

• 6 eggs
• 750 g sugar
• 500 g hazelnuts, ground
• 100 g candied lemon, finely chopped
• 100 g orange peel, finely chopped
• 200 g chocolate shavings
• 1 tsp clove(s), ground
• 2 tsp gingerbread spice
• 4 tsp cinnamon
• 3 packets of baking powder
• 400 g flour
• 750 g potatoes, boiled, hot
• n. B. Wafers

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

super juicy, simply great

Place 6 eggs and 750g sugar in a bowl and beat until frothy. Mix 500g hazelnuts, 100g candied lemon peel, 100g candied orange peel, and 200g chocolate shavings into 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 packets of baking powder and 400g flour and stir into the mixture. Press 750g cooked, peeled, and hot potatoes through a potato ricer and add to the mixture. Spread 50mm wafers on a baking tray lined with baking paper. Bake in a preheated oven at 180°C on the middle rack for about 20 minutes. This quantity is enough for about 50 gingerbread cookies. Tip: Once cooled, the gingerbread cookies can be covered with chocolate, rum, or lemon glaze.