These delicious soft cookies originated in Vila-Real, a beautiful city in Castelló, Spain, whose name could be translated to English as Royal Town . Anyway, as you can imagine they were not usually baked in a halogen oven traditionally...but the result shows it's not a bad idea to use our little glass kitchen companion.
INGREDIENTS
Boiled potatoes. Use your leftover tatters for a budget recipe.
Ground almonds (roughly the same volume as potatoes)
Sugar, approximately 5 tbsp (for the quantities in photos)
1 egg
PREPARATION
Put your potatoes in a bowl, add almonds and sugar.
Separate the egg and use the white as a liquid to form a soft dough. But don't use the whole of it at once; you can always add it gradually if your dough is too tough.
Should you accidentaly make your dough too soft, add more ground almonds. You can also add a little flour, but not overdo this.
Pinch small pieces out of the dough with your fingers, or use a tablespoon, and coat them in additional sugar.
Work quickly, since the mixture is quite sticky. Damp your fingers if necessary to shape the cookies.
Place the small balls on a greased mold (I use organic margarine) and make a small indentation in the center of each flattened piece with your finger.
Now use some of the egg yolk, beaten with a little sugar, to fill the small cavities. Don't use too much. You don't want it to overflow. Place the mold in the preheated halogen oven, on the high rack.
Use a temperature of 200ºC (approx. 390ºF) during 12-15 minutes, or until they are golden brown on the surface. Bottom will be white, but done. Here, the cookies rising during the baking process:
And the final result, still in the baking tray. Let them cool for 10 minutes and then carefully lift them with a knife. Place them on a cooling rack; enjoy them when completely cooled. They keep for 2-3 days in a tightly closed container.
INGREDIENTS
Boiled potatoes. Use your leftover tatters for a budget recipe.
Ground almonds (roughly the same volume as potatoes)
Sugar, approximately 5 tbsp (for the quantities in photos)
1 egg
PREPARATION
Put your potatoes in a bowl, add almonds and sugar.
Separate the egg and use the white as a liquid to form a soft dough. But don't use the whole of it at once; you can always add it gradually if your dough is too tough.
Pinch small pieces out of the dough with your fingers, or use a tablespoon, and coat them in additional sugar.
Work quickly, since the mixture is quite sticky. Damp your fingers if necessary to shape the cookies.
Now use some of the egg yolk, beaten with a little sugar, to fill the small cavities. Don't use too much. You don't want it to overflow. Place the mold in the preheated halogen oven, on the high rack.
