Panellets (Catalan All-Saints Cookies)

Method4 steps · about 1 hr

1. 1

   Step 1: Place the potatoes (⅓ pound) 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.

   Uses ⅓ pound potatoes, cubed

2. 2

   Step 2: Preheat oven to 425 degrees F (220 degrees C). Lightly butter a baking sheet.

3. 3

   Step 3: Combine the cooled potatoes (⅓ pound) and almonds (3 ½ cups). Slowly add the sugar (2 ½ cups) while stirring with a wooden spoon. Stir in the lemon zest (1 tablespoon); continue mixing with your hands. Form the dough into 1-inch balls. Roll the balls in the pine nuts (¾ cup); brush with egg yolk (2). Form each ball into a crescent shape. Cover each cookie with cornstarch (¾ cup) and then brush with egg white (2). Arrange cookies on the prepared baking sheet.

   Uses ⅓ pound potatoes, cubed · 3 ½ cups ground almonds · 2 ½ cups white sugar · 1 tablespoon lemon zest · ¾ cup pine nuts · 2 egg yolks, beaten · ¾ cup cornstarch · 2 egg whites, beaten

4. 4

   Step 4: Bake in preheated oven until lightly golden, 10 to 12 minutes.

   Bake until golden · 12 min