Potato Crackers
2 COLOMBA potatoes (200 g)
100 g flour
a pinch of baking powder
60 g ground almonds
100g butter
1 egg yolk
salt
Preheat oven to 180 ° C. Roll out the dough on a floured work well and cut to desired shapes. Place shapes on a baking sheet lined with parchment paper. Cover the crakers with 1 egg yolk extended with 1 teaspoon water and a pinch of salt. Bake for 20 minutes or until crackers are golden brown. Let cool on a rack.
Expert’s Tip: add herbs, spices or scrape a little broth cube (in this case, remove the salt) to the paste to different flavor to your crackers.
Colomba crackers
Ingredients
Step1: Peel the potatoes
Step 2: Grater the potatoes
Step 3: Press the grated potatoes very strongly between your hands to drain the maximum of water from them. Proceed in several times. Then use 90 g of the "dried, grated COLOMBA flesh".
Step 4: Mix the flour, baking powder, ground almonds and a pinch of salt. Add the butter in pieces and mix till you get a paste.
Step 5: Form a ball with this paste and wrap it with plastic film. Keep in a cool place for 2 hours.
Step 6: Roll out the dough on a floured work well and cut to desired shapes. Place shapes on a baking sheet lined with parchment paper
Step 7: Cover the crakers with 1 egg yolk extended with 1 teaspoon water and a pinch of salt. Bake for 20 minutes or until crackers are golden brown. Let cool on a rack
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