Rating: 3 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0

These fabulous 'cookies' 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.

Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
24
Yield:
24 cookies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the potatoes in a small saucepan; cover with water and bring to a boil. Cook until the potatoes are tender; drain. Mash the potatoes with a fork. Allow to cool.

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  • Preheat oven to 425 degrees F (220 degrees C). Lightly butter a baking sheet.

  • 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 1-inch balls. Roll the balls in the pine nuts; brush with egg yolk. Form each ball into a crescent shape. Cover each cookie with cornstarch and then brush with egg white. Arrange cookies on the prepared baking sheet.

  • Bake in preheated oven until lightly golden, 10 to 12 minutes.

Nutrition Facts

250 calories; protein 6.1g; carbohydrates 30.4g; fat 13g; cholesterol 17.1mg; sodium 6.4mg. Full Nutrition
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