Cook the potato by either boiling or microwaving. Peel the skin and mash. Then cool. Sift the cake flour.
Add granulated sugar, almond flour and sifted flour in that order. Combine well.
Wrap with plastic wrap and flatten.
Remove the wrap and slice into 24 portions. Meanwhile preheat the oven to 170℃.
Shape each portion into a ball with your hands and place on a baking tray lined with baking paper.
Press the cookies lightly with a fork or finger. Bake in an oven at 170℃ for 15 ~ 16 minutes. Reduce the oven to 150℃ and bake for an additional 8 minutes if needed. (see Step 8)
Cool on a wire rack.
Baking at 170℃ only makes cookies crispy and moist enough for that day. However, if you want to enjoy a similar texture on following days, bake for another 8 minutes at 150℃.
Story Behind this Recipe
I thought if I baked using only potato and flour without egg or butter, it would reduce the calories and bring the flavor of the potato.
In Step 2, if it is difficult to form into one lump, try adjusting the consistency by gradually adding 1 teaspoon of milk. On the other hand, if it is too soft, add 1 tablespoon of cake flour gradually. The right texture is when it does not stick to spatula or bowl and clumps together.