Panellets Catalan All Saints Cookies Recipes

PANELLETS (CATALAN ALL-SAINTS COOKIES)

Panellets (Catalan All-Saints Cookies) image

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.

Provided by K.Borg

Categories World Cuisine Recipes European Spanish

Time 30m

Yield 24

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 6.4 mg, Sugar 22 g

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Beat one egg in a small bowl and add the pine nuts. Stir to coat. Cover the bowl with plastic and leave in the refrigerator to soak overnight.
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It can be difficult to get the pine nuts to stick to the marzipan. Just be patient and work gently so you don’t ruin the shape of the marzipan. If the pine nuts stick to your hands more than the marzipan, lightly moisten your hands with water.

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