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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Preparation Time

  Cooking Time - 10 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. 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. | 2. Preheat oven to 425 degrees F (220 degrees C). Lightly butter a baking sheet. | 3. 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. | 4. Bake in preheated oven until lightly golden, 10 to 12 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1/3	pound	cubed	116.4222	26.4445	3.0996	0.1361
almond	3 1/2	cups	ground	6744.92	0.0	0.0	763.0
white sugar	2 1/2	cups		1935.0	499.9	0.0	0.0
lemon zest	1	tablespoon		-	-	-	-
pine nut	3/4	cup		681.4125	13.2435	13.8611	69.2246
egg yolk	2		beaten	109.48	1.2206	5.3924	9.0236
cornstarch	3/4	cup		365.76	87.6192	0.2496	0.048
egg white	2		beaten	34.32	0.4818	7.194	0.1122

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.