Panellets- Catalan All Saint's Day Cookies
Author: Jenn
Cuisine: Dessert
Prep time:
Cook time:
Total time:
Serves: 10 cookies
- 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)
- Add hot water and sugar in a medium sized mixing bowl. Stir until sugar is dissolved.
- Now add sweet potato, almond flour, lemon zest, and lemon juice to the bowl with sugar and water.
- Mix until ingredients are fully incorporated. I recommend using your fingers for this part to make sure the sweet potato is fully broken up.
- Leave dough in the mixing bowl, cover loosely and place in fridge for at least 4 hours, overnight is best.
- Take chilled dough out of fridge. Preheat oven to 350 degrees.
- 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.
- 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/
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