Panellets

Panellets

By
From
Catalonia
Makes
25
Photographer
Laura Edwards

This is the typical dessert prepared for enjoying on Saint’s day in Catalonia. There are just so many variations on this dessert, and you can use sweet or normal potatoes. I prefer sweet potatoes.

Some people think that the use of the potatoes is just to make the recipe cheaper, but I don’t agree with that. For me, the use of potatoes creates a much lighter texture to this dessert.

Ingredients

Quantity Ingredient
400g potatoes or sweet potatoes, (about 3)
300g ground almonds
100g caster sugar
1 lemon, finely grated zest
2 free-range eggs, separated
300g pine nuts

Method

  1. Preheat the oven to 200°C. Prick the potatoes all over and roast for 25–30 minutes until tender. Remove from the oven and, when cool enough to handle, scoop the flesh into a bowl – you should have about 300g.
  2. Add the ground almonds, sugar and lemon zest and mix well.
  3. Shape into small balls, about 120 g each. Beat the egg whites until foaming and beat the egg yolks in a separate bowl. Roll the balls in the egg whites then coat all over with pine nuts and place on a lined baking tray. Brush with the beaten egg yolks and bake for 10–12 minutes until golden brown.
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