Name: Panellets (Catalan All-Saints Cookies) recipe
Ingredients: ⅓ pound potatoes, cubed;3 ½ cups ground almonds;2 ½ cups white sugar;1 tablespoon lemon zest;¾ cup pine nuts;2 egg yolks, beaten;¾ cup cornstarch;2 egg whites, beaten

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Ingredients

⅓ pound potatoes, cubed 3 ½ cups ground almonds 2 ½ cups white sugar 1 tablespoon lemon zest ¾ cup pine nuts 2 egg yolks, beaten ¾ cup cornstarch 2 egg whites, beaten

Nutrition Info

250.3 calories carbohydrate: 30.4 g cholesterol: 17.1 mg fat: 13 g fiber: 2.8 g protein: 6.1 g saturatedFat: 1.3 g servingSize: - sodium: 6.4 mg sugar: 22 g transFat: : - unsaturatedFat: : -

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.

Recipe Yield

24 cookies

Recipe Note

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.

Alternatives to this recipe