Panellets (Catalan All-Saints Cookies)
Description
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.
Ingredients
•
1/3 pound potatoes, cubed
•
3 1/2 cups ground almonds
•
2 1/2 cups white sugar
•
1 tablespoon lemon zest
•
3/4 cup pine nuts
•
2 egg yolks, beaten
•
3/4 cup cornstarch
•
2 egg whites, beaten
Directions
1
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
Preheat oven to 425 degrees F (220 degrees C). Lightly butter a baking sheet.
3
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
Bake in preheated oven until lightly golden, 10 to 12 minutes.