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Panellets - Catalan Potato Cookies
Panellets - Catalan Potato Cookies
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Prep Time:
60 minutes
Cook Time:
15 minutes
Total Time:
75 minutes
Catalan All Saints Day Cookies: Use pine nuts or almonds, add cocoa for a delectable twist. Enjoy their soft, squishy texture!
Ingredients:
  • 1 cup almonds
  • 1 pound small potatoes, scrubbed
  • 1 cup white sugar
  • 1 egg white
  • 1 cup chopped almonds
Instructions:
  • In a saucepan, cover the potatoes with water and bring to a boil. Cook until tender, about 20-30 minutes. Test for doneness by easily piercing them with a fork. Drain, allow to cool slightly, and peel.
  • Preheat the oven to a toasty 350 degrees F (175 degrees C).
  • In a food processor, pulse 1 cup of almonds until finely ground. Add sugar and pulse to combine. Transfer to a medium bowl. Mix in the potatoes until a thick paste forms. Shape the mixture into 1 inch balls, then roll in chopped almonds. Arrange on a baking sheet and brush with egg white. Enjoy your cookies!
  • Place in the preheated oven and bake for 10-15 minutes until the tops turn golden brown. Carefully transfer from the baking sheets to a plate in the refrigerator to cool. Serve cold for a delightful squishy texture.

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