Gingerbread potatoes

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Finely chop the gingerbread. For the marzipan, boil up about 1 l water in a pot. Add almonds and bring to the boil. Simmer for 1-2 minutes at medium heat. Drain the almonds in a sieve, drain and let them cool down for about 5 minutes.

2. 2

   Press the almonds out of the skin with your fingers. Grind the peeled almonds very finely in 2 portions in the electric universal chopper, loosening any lumps of almonds from the edge of the mixer in between.

3. 3

   Sift in icing sugar. Add 1-2 tbsp. amaretto. Knead everything by hand to a smooth mixture, adding a little more liquid if necessary. Finally mix in the gingerbread. Form about 1 tsp. marzipan mixture into balls about the size of a cherry.

4. 4

   First chop the candy canes roughly and then grind them finely in the universal chopper. Place in a deep plate and roll the marzipan balls in it.

Nutrition Facts

KCAL
60 kcal

CARBS
8 g

FATS
3 g

PROTEINS
1 g