Panellets (Catalan All-Saints Cookies) – a delicious recipe with potatoes, ground almonds, white sugar, lemon zest, pine nuts, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
Preheat oven to 425 degrees F (220 degrees C). Lightly butter a baking sheet.
3
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.
4
Bake in preheated oven until lightly golden, 10 to 12 minutes.
1776
kcal
Calories
103
g
Fat
188
g
Carbs
46
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/3 pound potatoes, cubed, 3 1/2 cups ground almonds, 2 1/2 cups white sugar, 1 tablespoon lemon zest, and more.
Yes, Panellets (Catalan All-Saints Cookies) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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