Panellets- Catalan All Saint's Day Cookies
Author: 
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10 cookies
 
Ingredients
  • i cup almond flour (I used Bob's Red Mill almond meal/flour)
  • 1 medium sweet potato, cooked (about ½ cup mashed)
  • ½ cup cane sugar (more or less to taste)
  • Lemon zest from 1 lemon (about ½ tbs zest)
  • Lemon juice from 1 lemon
  • ½ cup hot water
  • ½ cup pine nuts
  • **can use shredded coconut instead of pine nuts if you would prefer)
Instructions
  1. Add hot water and sugar in a medium sized mixing bowl. Stir until sugar is dissolved.
  2. Now add sweet potato, almond flour, lemon zest, and lemon juice to the bowl with sugar and water.
  3. Mix until ingredients are fully incorporated. I recommend using your fingers for this part to make sure the sweet potato is fully broken up.
  4. Leave dough in the mixing bowl, cover loosely and place in fridge for at least 4 hours, overnight is best.
  5. Take chilled dough out of fridge. Preheat oven to 350 degrees.
  6. Using a melon baller or ice cream scoop, spoon small balls of dough and roll them in pine nuts or coconut flakes. Place on a greased cookie sheet.
  7. Bake in oven for 10-15 minutes. Dough will remain pillowy, this is not your standard cookie. Wait until cookies are completely cooled to serve.
Recipe by Peppers and Peaches at https://www.peppersandpeaches.com/panellets-catalan-all-saints-day-cookies/