If we do not have the potato ready, we need to cook it in plenty of water until it is tender. Let cool, peel and pass by a food processor or fine grater. We weigh and use 75 grams. The leftover can be used to make hash browns or added to a vegetable cream, for example.

Mix the potato with the ground almonds and the sugar, stirring well until obtaining a homogeneous mass. Add the egg white little by little, stirring after each addition to make sure do not leave the dough excessively moist. Wrap in plastic wrap and store in the fridge for a minimum of three hours so that it takes shape.

Once the dough has settled, take portions of equal size and roll. Batter in pine nuts, ensuring that they are well covered. We place on a tray with baking paper and brush with the whipped yolk. Bake at 180 ºC (oven preheated with heat up and down) for 10 minutes or until golden brown.