Panellets - Catalan Potato Cookies4 Reviews
- Prep: 1 hr
- Cook: 15 min
- Ready In: 1 hr 15 min
“These cookies are traditionally served for All Saints Day on November 1st, in Catalonia. Pine nuts can be substituted for the chopped almonds. Cocoa powder or chocolate drink mix can also be added to the mixture to change the taste. And yes, they are supposed to be squishy when you eat them.” - by JULINOE
Original recipe yields 24 cookies
- Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, 20 to 30 minutes. When done, you can stab them with a fork, and they will fall off easily. Drain, cool slightly, and peel.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place 1 cup of almonds into a food processor, and grind to a fine powder. Add sugar to almonds, and process to mix. Transfer to a medium bowl. Add potatoes to the almond mixture, and mash together until it becomes a very thick paste. Roll into 1 inch balls, and roll the balls in chopped almonds. Place cookies on a baking sheet, and brush with egg white.
- Bake for 10 to 15 minutes in the preheated oven, until the tops are brown. Gently remove from the baking sheets, and cool on a plate in the refrigerator. Serve cold. They are supposed to be squishy when you eat them.
Amount Per Serving (24 total)
- 116 cal
- 6 g
- 14 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"Oh! Panellets! They can be costumized with other ingredients, as you will see in any Catalan confectionary around November 1. Try adding some espresso to the dough and not covering them in anything. ..." See moreOr substitute the almonds for grated coconut... Mmmmm..."
"Panellets are made of almond and sugar, not potato. You can use a little bit of potato (1 small potato for a pound of almonds and a pound of sugar) just to mix everything better. So, panellets are Cat..." See morealan Almond Cookies, not potato cookies. They are basically marzipan covered with pine nuts. Enjoy!"
"I just wanted to counterpoint Sylvia. Ive seen a few recipes for a mostly almond based panellet, but Ive worked in Catulunya making these treats and other catalan specialties and we used mostly potato..." See more in a recipe similar to this. And they were delicious, the soft texture the potato gives makes it so much more succulent"
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