Panellets

These biscuits are  of Catalan origin and are eaten on All saints Day.

 

For 30 panellets:   250g ground almonds 250g caster sugar zest of 1/2 lemon 1 potatoe(75g) preferably amandine   100g pine nuts 1egg,separated 20g maize flour a baking sheet 30×40cm

 

 

 

 

 

 

 

 

 

 

• Cook the potato, peel and mash it with a fork.  Weigh it to obtain 75g. 
  
• Mix the ground almonds, with the mashed potato in a bowl.  Work the mixture until it forms large lumps.  .
• Add the sugar and lemon zest bit by bit, work the dough with a wooden spoon until it forms a block. 
  
• Take off small quantities of sough with a metal spoon, then roll these pieces between you hands to form a ball the size of a ping-pong ball.  Use up all the dough in the same way, making around 30 little balls.  
  
• Preheat the oven to 220°
• Roll each ball in maize flour then in egg white, and finally in pine nuts to cover them completely.   
  
• Place the panellets on the baking sheet , lined with baking parchment.  
  Brush them with the egg yolk.  
  
• Bake for 10 to 12 minutes, watching them carefully.  The panellets should be just golden and still soft.  They will harden as they cool.  
  
• Leave to cool on the baking sheet.  
  
• Keep in a tin. 

 

 

Variation Insteadof pine nuts, you can use chopped almonds or coconut.   For chocolate panellets add 15g of cocoa powder to the dough.  Make the little balls as before then roll them in egg white and sugar.  

From a recipe by Marie-Pierre