About this recipe:These biscuits are traditionally served for All Saints Day on 1st November in Catalonia. Pine nuts can be substituted for the chopped almonds. Cocoa powder or drinking chocolate mix can also be added to the mixture to change the taste. And yes, they are supposed to be squishy when you eat them.
450g small potatoes, scrubbed
200g caster sugar
140g chopped almonds
1 egg white
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Method Prep:1hr › Cook:15min › Ready in:1hr15min
Place potatoes in a saucepan with enough water to cover. Bring to the boil, and cook until tender, 20 to 30 minutes. When done, you can stab them with a fork, and they will fall off easily. Drain, cool slightly and peel.
Preheat the oven to 180 C / Gas 4.
Place 140g of almonds into a food processor, and grind to a fine powder. Add sugar to almonds, and process to mix. Transfer to a medium bowl. Add potatoes to the almond mixture, and mash together until it becomes a very thick paste. Roll into 2.5cm balls, and roll the balls in chopped almonds. Place biscuits on a baking tray, and brush with egg white.
Bake for 10 to 15 minutes in the preheated oven, until the tops are brown. Gently remove from the baking tray, and cool on a plate in the refrigerator. Serve cold. They are supposed to be squishy when you eat them.