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Ingredients
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1 pound small potatoes, scrubbed
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1 cup almonds
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1 cup white sugar
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1 egg white
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1 cup chopped almonds
Directions
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Place potatoes in a saucepan with enough water to cover. Bring to a 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.
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Preheat the oven to 350 degrees F (175 degrees C).
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Place 1 cup 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 1 inch balls, and roll the balls in chopped almonds. Place cookies on a baking sheet, and brush with egg white.
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Bake for 10 to 15 minutes in the preheated oven, until the tops are brown. Gently remove from the baking sheets, and cool on a plate in the refrigerator. Serve cold. They are supposed to be squishy when you eat them.
Nutrition Facts (per serving)
116 | Calories |
6g | Fat |
14g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings Per Recipe 24 | |
Calories 116 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 1g | 3% |
Sodium 4mg | 0% |
Total Carbohydrate 14g | 5% |
Dietary Fiber 2g | 6% |
Total Sugars 9g | |
Protein 3g | 6% |
Vitamin C 4mg | 4% |
Calcium 32mg | 2% |
Iron 1mg | 4% |
Potassium 168mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.