John Myers
Ingredients for 1 servings:
- 250 g sugar
- 2 eggs
- 125 g butter
- 60 g candied orange peel, finely chopped
- 60 g candied lemon peel, finely chopped
- 125 g almonds, ground
- 125 g hazelnuts, roasted, ground
- 6 tbsp floury potatoes, mashed
- 1 tbsp baking powder
- 1 pkt. Wafers for baking (40 mm diameter)
- Chocolate coating
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
for approx. 50 wafers
Boil the potatoes, mash them or grate them finely, and let cool. Cream the butter, sugar, and eggs until fluffy. Gradually stir in the remaining ingredients. Fill a piping bag with a large nozzle with the batter and pipe small mounds—approx. 4 cm in diameter and 2-3 cm high—onto the wafers. Place the wafers on a prepared baking sheet, not too close together, as the batter will spread slightly. Chill the wafers for a while before baking. Bake in a preheated oven at 175°C (top/bottom heat) for approx. 15 minutes. Once cooled, cover the gingerbread with chocolate coating.
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