About this recipe:These fabulous biscuits come out around the middle of October and are traditionally eaten on All-Saints Day (November 1) in Catalonia, Spain. The traditional ones are made with pine nuts, but you can also find them with almond or coconut.
150g potatoes, cubed
500g ground almonds
500g caster sugar
1 tablespoon lemon zest
100g pine nuts
2 egg yolks, beaten
2 egg whites, beaten
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Method Prep:20min › Cook:10min › Ready in:30min
Place the potatoes in a small saucepan; cover with water and bring to the boil. Cook until the potatoes are tender; drain. Mash the potatoes with a fork. Allow to cool.
Preheat oven to 220 C / Gas 7. Lightly butter a baking tray.
Combine the cooled potatoes and almonds. Slowly add the sugar while stirring with a wooden spoon. Stir in the lemon zest; continue mixing with your hands. Form the dough into 2.5cm balls. Roll the balls in the pinenuts; brush with egg yolk. Form each ball into a crescent shape. Cover each biscuit with cornflour and then brush with egg white. Arrange biscuits on the prepared baking tray.
Bake in preheated oven until lightly golden, 10 to 12 minutes.