Potato Confectionery

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly. Cover and cook in boiling water for about 20 minutes. Quench potatoes cold, drain and peel. Preheat the oven.

2. 2

   (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Line a baking tray with baking paper. Press the potatoes through the potato press onto the baking tray and spread loosely. Dry in the hot oven on the lower shelf for about 30 minutes (the mixture should remain light and not dry out hard).

3. 3

   Coarsely chop the flaked almonds and roast them in a pan without fat, take them out. Chop the chocolate coating and melt in a hot water bath. Mix ground almonds, chocolate coating, liqueur and potato mixture with a wooden spoon.

4. 4

   Chill for about 30 minutes.

5. 5

   For the praline core, cut the apricots into small pieces. Shape the potato mixture into approx. 35 balls the size of a walnut. Roll 1 apricot piece into the middle of each ball. Immediately roll in the almond flakes.

6. 6

   Layer in tins with bread and butter or baking paper. Keep cold. Remove from the fridge about 30 minutes before serving.

Nutrition Facts

KCAL
70 kcal

CARBS
6 g

FATS
4 g

PROTEINS
2 g