Gluten-free and delicious served with coffee. Find more seedy and nutty treats here.
Ingredients
2 cups | Sugar |
1 cup | Water |
1 small | Potato |
1 | Lemon |
450 g | Ground almonds (Main) |
4 Tbsp | Dark cocoa powder |
Directions
- Place the sugar in a medium saucepan. Add half the water and stir well. Add the remaining water and heat on low until the sugar is dissolved.
- Meanwhile, boil the potato until soft. Drain and mash well.
- Finely grate the lemon rind. Squeeze half a teaspoon of lemon juice.
- Add the lemon juice to the syrup and simmer until the mixture is thick, about 10 minutes. Cool slightly.
- Stir in the ground almonds, mashed potato and grated lemon rind. Stir well. Cover tightly and refrigerate overnight.
- Preheat the oven to 180°C. Line 2 baking trays with baking paper.
- Roll the dough into small balls and place on a flat plate. Dust one side with cocoa, then turn them over and dust the other side.
- Place on the prepared oven trays. Using your thumb, make indentations in the centre. Bake for about 15 minutes. Remove from the oven. Carefully lift each sheet of baking paper onto a wire rack to allow the cookies to cool.