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Ingredients
| russet potatoes: 0.33 lb (cubed) |
| almonds (ground): 3 1/2 cups |
| granulated sugar: 2 1/2 cups |
| lemon zest: 1 Tbl |
| dried pine nuts: 3/4 cup |
| eggs: 2 (yolks//beaten) |
| cornstarch: 3/4 cup |
| eggs: 2 (whites//beaten) |
Panellets (Catalan All-Saints Cookies)
Credit: AllRecipes
User rating:
"These fabulous 'cookies' come out around the middle of October and are traditionally eaten on All-Saints Day (November 1) in Catalonia, Spain. The traditional ones are made with pine nuts, but you can also find them with almond or coconut."
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Prep Time
20 min -
Cook Time
10 min -
Servings
24 serving(s)
Tags
Directions
- Place the potatoes in a small saucepan; cover with water and bring to a boil. Cook until the potatoes are tender; drain. Mash the potatoes with a fork. Allow to cool.
- Preheat oven to 425 degrees F (220 degrees C). Lightly butter a baking sheet.
- Combine the cooled potatoes and almonds. Slowly add the sugar while stirring with a wooden spoon. Stir in the lemon zest; continue mixing with your hands. Form the dough into 1-inch balls. Roll the balls in the pine nuts; brush with egg yolk. Form each ball into a crescent shape. Cover each cookie with cornstarch and then brush with egg white. Arrange cookies on the prepared baking sheet.
- Bake in preheated oven until lightly golden, 10 to 12 minutes.