2 COLOMBA potatoes (200 g)
100 g flour
a pinch of baking powder
60 g ground almonds
100g butter
1 egg yolk

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.

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