It may seem strange to you when you will hear that these cookies are made from potato starch?!
Yes! As you can read, this is possible!
The only problem with this recipe is that it goes so fast after you make it, you will always need to make more of them.
I pulled out my potato starch and ingredients, went on a hunt for just the right kind of almonds to pulverize into powder, and we made them.
Good is not the word. I hid the really nicest ones in the freezer for the photo you see here, and then realized that I had nothing really to give my kids to taste since most of them were so perfect looking…
This recipe is from Mrs. Rikva Thumim of Golders Green, London.
Ingredients:
- 2 cups sugar
- 2 eggs
- 1 cup oil
- 2 packets, about 2 T. vanilla sugar
- 3¼ cups / 400 grams very finely ground almonds (almost flour consistency)
- 1 cup potato starch
- 1¼ cups / 10 oz. chocolate chips
Instructions:
- Preheat the oven to 350°F / 180°C.
- Cream together the sugar, eggs, and oil. Then add in the vanilla, almonds, potato starch, and chocolate chips and mix it well.
- Freeze the batter for 10 minutes in order to make it easier to form the cookies. It will be oily, but this is normal.
- Form several small balls out of the batter using your hands or a mini scooper for ice cream. Place them on a paper- lined tray. Do not flatten the cookies at all. They spread a lot in the baking process. The size cookie you see featured here was done with a mini-ice cream scooper and look how big they are becoming.
- Bake them for 12 minutes, until they become lightly browned and crinkled. Let them cool a bit on the paper and then remove them. Hide them quickly if you want some for later, and yes, these do freeze well!
For more recipes like this one visit Zomick's channel on issuu
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