Mise en Place for the Cookie Dough

• Slice the potato and cover with cold water

• Measure the almonds and put in a bowl of a food processor.

• Grate the lemon zest and put in with the almonds. Read The Finer Cookie’s post on how to zest citrus.

• Measure the sugar and water in a small saucepan.

• Bring the potato to a boil and simmer until the potato is very tender. Drain and cool a bit.

Making the Cookie Dough

• Wiz the almonds and lemon zest to a flour-like consistency.
• Add the drained, cooled potato and pulse to smooth.

• Heat the sugar and water, stirring constantly until the sugar has dissolved.
• Raise the heat and cook until the syrup reaches a temperature of 250 degrees. Don’t let the sugar caramelize or turn amber color.

• In a thin stream, with the food processor running, pour syrup into the almond, potato mixture and process until very smooth.
• Transfer to a bowl and refrigerate overnight

ROLL THE COOKIES

• Preheat the oven to 375F degrees.
• Line two cookie trays with parchment.
• At this point the dough will be very sticky. This is what you want.
• Measure pieces of dough that weigh 15 grams each.
• Roll them between your hands and set them on a plate of pine nuts.
• At this point, moisten your fingers very lightly. This will help with the stickiness. Also keeping the dough cold will cut down on the stickiness.
• Roll them in the pine nuts and press them onto the surface of the cookie (I prefer a thick coat of nuts).

• Put 25 cookies per tray, as they don’t spread much when baked.
• You will have 3 trays of cookies.

Bake the Cookies at 375F for 15-20 minutes

• Bake at 375F for 15-20 minutes until toasty and golden.

• Cool completely on a rack, and store in an airtight container.