Name: Panellets - Catalan Potato Cookies recipe
Ingredients: 1 pound small potatoes, scrubbed;1 cup almonds;1 cup white sugar;1 egg white;1 cup chopped almonds

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Ingredients

1 pound small potatoes, scrubbed 1 cup almonds 1 cup white sugar 1 egg white 1 cup chopped almonds

Nutrition Info

115.9 calories carbohydrate: 14 g cholesterol: : - fat: 6 g fiber: 1.8 g protein: 3 g saturatedFat: 0.5 g servingSize: - sodium: 3.6 mg sugar: 9.1 g transFat: : - unsaturatedFat: : -

Directions

Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, 20 to 30 minutes. When done, you can stab them with a fork, and they will fall off easily. Drain, cool slightly, and peel.
Preheat the oven to 350 degrees F (175 degrees C).
Place 1 cup of almonds into a food processor, and grind to a fine powder. Add sugar to almonds, and process to mix. Transfer to a medium bowl. Add potatoes to the almond mixture, and mash together until it becomes a very thick paste. Roll into 1 inch balls, and roll the balls in chopped almonds. Place cookies on a baking sheet, and brush with egg white.
Bake for 10 to 15 minutes in the preheated oven, until the tops are brown. Gently remove from the baking sheets, and cool on a plate in the refrigerator. Serve cold. They are supposed to be squishy when you eat them.

Recipe Yield

24 cookies

Recipe Note

These cookies are traditionally served for All Saints Day on November 1st, in Catalonia. Pine nuts can be substituted for the chopped almonds. Cocoa powder or chocolate drink mix can also be added to the mixture to change the taste. And yes, they are supposed to be squishy when you eat them.

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