Potato gingerbread

Ingredients for 1 servings:

• 6 eggs
• 750 g sugar
• 4 tsp cinnamon
• ½ tsp clove powder
• 500 g nuts, ground
• 150 g candied orange peel
• 450 g flour
• 3 packets of baking powder
• 750 g potatoes, boiled
• n. B. Wafers (large or small)
• n. B. Cake icing of your choice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

It’s best to cook the potatoes the day before and press them through a potato ricer. You can mix the nuts as desired – I usually use half almonds and half hazelnuts. I chop the candied orange peel in a food processor for a bit more fine grinding so it’s not so coarse. Otherwise, mix all the ingredients together; this works quite well in a food processor. The batter is quite sticky, so I use a spoon and then use a second spoon to scoop portions onto a wafer. I occasionally dip the spoons in hot water so the batter doesn’t stick as much. Place the wafers on a prepared baking sheet. Bake in a preheated oven at 160°C (top/bottom heat) for about 25 minutes – a little less time for small wafers. Finally, glaze with your choice of cake icing. This mixture makes enough for about 70 large or 120 small wafers.