Gingerbread potatoes

AUTHOR
Xavier Baldwin
DIFFICULTY
very easy
RATING
3 3
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 35
  • 50 g Gingerbread with chocolate
  • 1 TEASPOON ground cinnamon
  • 8 small red and white candy canes (à approx. 15 g)
  • 7-10 Tbsp For approx. 350 g marzipan
  • 200 g Almond kernels with skin
  • 150 g Icing sugar
  • 1-2 TABLESPOONS Amaretto

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