Name: Panellets (Catalan All-Saints Cookies)
Prep time: 20 min
Cook time: 20 min
Yield: 24
Ingredients: Potatoes, cubed - ⅓ pound; Ground almonds - 3 ½ cups; White sugar - 2 ½ cups; Lemon zest - 1 tablespoon; Pine nuts - ¾ cup; Egg yolks, beaten - 2; Cornstarch - ¾ cup; Egg whites, beaten - 2

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Panellets (Catalan All-Saints Cookies)

1. Potatoes, cubed - ⅓ pound

2. Ground almonds - 3 ½ cups

3. White sugar - 2 ½ cups

4. Lemon zest - 1 tablespoon

5. Pine nuts - ¾ cup

6. Egg yolks, beaten - 2

7. Cornstarch - ¾ cup

8. Egg whites, beaten - 2

How to cook deliciously - Panellets (Catalan All-Saints Cookies)

1. Stage

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.

2. Stage

Preheat oven to 425 degrees F (220 degrees C). Lightly butter a baking sheet.

3. Stage

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.

4. Stage

Bake in preheated oven until lightly golden, 10 to 12 minutes.