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Savory Potato & Nut Cookies

Savory Potato & Nut Cookies

These old-fashioned Potato and Nut Cookies combine cooked potatoes with chopped nuts, butter, egg, flour, and a little sugar. They’re rolled thin, cut into shapes, brushed with egg yolk, and baked until golden. The original Latvian recipe suggests serving them with broth, soups, beer, or simply as a savory snack.
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Prep Time 25 minutes
Cook Time 15 minutes
Servings: 6
Course: Appetizer
Cuisine: European
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 400 g cooked potatoes, mashed (about 2 cups)
  • 30 g (2 tbsp) melted butter
  • 50 g (about ½ cup) finely chopped nuts
  • 1 large egg
  • 15 g (1 tbsp) sugar
  • 30 g (4 tbsp) all-purpose flour
  • Salt, to taste
  • 1 egg yolk, for brushing

Method
 

  1. Peel the potatoes and boil them until tender. Drain thoroughly and mash until smooth.
  2. Allow the mashed potatoes to cool slightly.
  3. Mix the potatoes with the melted butter, finely chopped nuts, egg, sugar, flour, and a little salt.
  4. Mix until a soft, uniform dough forms.
  5. Lightly flour your work surface and roll the dough out into a thin sheet.
  6. Cut the dough into cookies using a knife or cookie cutter.
  7. Arrange the cookies on a baking sheet lined with parchment paper.
  8. Brush the tops with beaten egg yolk.
  9. Bake at 190°C (375°F) for approximately 12–15 minutes, or until golden brown.
  10. Serve warm or at room temperature.

Notes

The original cookbook specifically suggests serving these with broth, thick soups, or beer. They can also simply be eaten as savory cookies or crackers.
 
Despite the word “cookies,” these are best thought of as savory potato biscuits/crackers rather than a dessert.
The original recipe gives 2 glasses of cooked potato mixture, so the gram measurement is an approximate modern conversion.
The cookbook says to roll the dough into a thin sheet, which should produce a crisper result than thick potato cakes.