Catalan Almond Cookies - (Panellets) Recipe - Cooking Index
Catalan Almond Cookies - (Panellets) Recipe - Cooking Index
Panellets are rich almond cookies made in every peasant household in Catalonia for the eve of All Saints Day and eaten accompanied by roasted chestnuts and aged wine. Panellets are best a day or two after baking. They keep very well and are always made in quantities.
Cuisine: Spanish| 1 lb | 454g / 16oz | Blanched almonds |
| 1 lb | 454g / 16oz | Sugar |
| 2 lbs | 908g / 32oz | Potatoes (medium) |
| 1 | Egg | |
| 1 | Vanilla pudding mix | |
| 1 teaspoon | 5ml | Vanilla extract |
| Grated rind of 1/2 lemon | ||
| 1 tablespoon | 15ml | Cognac or rum |
| Garnish Ingredients | ||
| Pine nuts - slivered almonds, | ||
| Toasted hazelnuts - candied fruit, | ||
| And sugar - (all in small quantities) |
Preheat oven to 500F.
Grind almonds to a fine paste in mortar or electric blender (1/2 cup at a time). Boil potatoes and mash them. Mix all ingredients except garnish in a large bowl. Work paste with hands until well blended. With wet hands, form cakes the diameter of a silver dollar, but high and rounded. Put a toasted hazelnut on some; on others, a piece of candied fruit. Dip some in pine nuts, sugar, or slivered almonds.
Dip bottom of cookie in flour and put on greased tray in 500F oven for a few minutes. Watch closely and remove cookies as soon as they are lightly browned. When hot, cookies will taste not quite done, but they will be just right when cooled.
Source:
Barbara Norman
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