Potato Gingerbread Cookies: Soft Christmas Lebkuchen Recipe
Description
A unique German Christmas baking recipe that features potatoes blended into traditional gingerbread cookies, creating an wonderfully soft and moist texture. These potato-lebkuchen are perfect for anyone looking to add a special twist to their holiday cookie platter. Coated with chocolate glaze or powdered sugar icing, they make a delightful addition to any festive spread.
Ingredients
- 4 eggs
- 2 cups granulated sugar
- 2 tablespoons cinnamon
- 1 teaspoon ground cloves
- 1/2 cup candied citron
- 1/2 cup candied orange peel
- 1.5 cups hazelnuts ground
- 1.5 cups almonds ground
- 10 ounces potatoes cooked
- 15 tablespoons all-purpose flour
- 1 tablespoon baking powder
- wafer rounds (Backoblaten) as needed
Instructions
- Beat the sugar and eggs until light and fluffy.
- Finely grind the candied citron, candied orange peel, and nuts in a food processor, then fold them into the mixture.
- Press the cooked potatoes through a potato ricer and mix with all ingredients to form a dough.
- If the dough is too soft, simply add a little more flour.
- Use a gingerbread cutter (2-inch diameter) to cut the dough into round shapes for neat, even cookies.
- Bake at 350°F (conventional oven, top/bottom heat) for about 20 minutes.
- Once cooled, coat with chocolate glaze or powdered sugar icing and decorate as desired.
Notes
- If you don't like chunks of candied citron or orange peel, grind them together with the nuts in the food processor so they blend in seamlessly.
- The dough can vary in softness depending on the potatoes used; adjust flour as needed for the right consistency.
- Serve alongside other traditional Christmas cookies on your holiday platter for a fun surprise.