Almond cookies

Ingredients for 1 servings:

• 215 g almonds, with skin
• 200 g sugar
• 1 packet of vanilla sugar
• 100 g potatoes, boiled, peeled
• 1 egg(s), separated
• 100 g almond sticks, pine nuts or a mixture of both

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours

without flour, with potatoes

First, roast the almonds in a pan without fat, let them cool briefly, and then chop them with a food processor. Mix the ground almonds with the sugar and vanilla sugar. Press the potatoes through a potato ricer. Separate the egg and mix the egg yolk with the potatoes. Knead the almond mixture and potato mixture with your hands until you have a smooth dough and let it rest in the refrigerator for one hour. Preheat the oven to 180°C (convection oven). Place the slivered almonds or pine nuts on a flat plate. Form the dough into balls 1.5–2 cm in diameter. First, dip them briefly in the egg white, then roll them in the slivers or nuts and press them down briefly. Place the finished balls on a baking sheet lined with baking paper and bake for about 20 minutes. Note: If this process is too time-consuming for you, you can certainly use store-bought ground almonds. This amount of dough makes one baking sheet.