Potatoes not only in savoury dishes but also in desserts and in particular used for these simple soft cocoa biscuits. The use of regular yellow potatoes in doughs is a tradition in Italian cuisine, particularly that of Southern Italy.


Makes about 20 biscuits, Preparation time 20 mins, Cooking time 30 mins

  • Yellow potatoes, 300 g
  • Brown sugar, 80 g
  • Unsalted soft butter, 40 g
  • Egg, 1
  • Sifted Cocoa powder, 70 g



Peel the potatoes and boil them in plenty of unsalted water until soft. Drain and mash them with a potato masher, leave to cool. Melt the butter in a bain-marie or microwave and pour it slowly over the mashed potatoes. Add the egg and sugar, mix until smooth. Now add the sifted cocoa powder to the mixture, stir. The mixture should become thick, but liquid enough to be placed on a baking tray through a pastry bag. If the consistency is too liquid, add a few tablespoons of cornflour.

Preheat the oven to 180°C / 350 F / Gas 4.

Grease a baking tray, pour the mixture into a pastry bag and start spreading it on the baking tray with the desired shape and consistency.

Bake in the preheated static oven for about 20 minutes; once ready, take out of the oven, allow to cool and sprinkle with icing sugar.



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