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Barcelona Panellet (Cookies)
From Dorothy McNett's recipes at www.dorothymcnett.com. Make the basic dough, divide it into fourths, and then have fun adding other ingredients to make 4 different tasting and looking panellets.
FOR THE BASIC DOUGH
1 medium to large yam or sweet potato (1 cup mashed)
3 cups finely ground blanched (or raw) almonds (about 1 pound)
2 cups raw sugar
1/4 teaspoon sea salt
2 egg yolks
1 teaspoon pure vanilla extract, or vanilla bean paste
2 teaspoons lemon or orange zest
1/4 cup unsweetened chocolate powder
1/4 cup finely chopped hazelnuts or almonds
1 teaspoon instant espresso coffee powder
1 tablespoon raw sugar
8-10 walnut halves, or hazelnuts, etc.
1/4 teaspoon ground cloves
1 - 2 tablespoons raw sugar
PINE NUT PANELETTS
1 cup pine nuts
1 egg yolk
1 tablespoon milk
To make the basic dough, cook the potato 3-4 minutes in microwave, or bake in the oven until tender. Cool, peel and mash to get 1 cup. In meantime, with steel chopping blade in place in food processor, pulse the 1 pound of almonds to finely chop them, measure out 3 cups. Set any remainder aside to use when shaping the cookies, if desired. Combine the ground almonds, the 1 cup yam, sugar, salt, egg yolks, vanilla and zest in processor and mix all ingredients together to make a soft dough. Shape into a large ball, cover, and let rest about 30 minutes.
When ready to bake, preheat oven to 350 degrees. Divide the ball of dough into 4 pieces. For the chocolate ones, blend the chocolate powder into the dough. With your hands, make small walnut sized balls. Roll them in the chopped nuts. Place on parchment or silicone lined baking sheet about 1 inch apart. Bake 12-15 min. For the coffee ones, blend the coffee powder into dough, shape into balls, and roll in the sugar. Put a piece of walnut or hazelnut on top of each, pressing it in lightly. Bake 12-15 minutes. For the clove ones, add the ground cloves to the dough, shape into balls, roll in sugar and bake about 12-15 minutes. For the pine nut ones, shape the plain dough into balls. Roll each in pine nuts. Whisk the egg yolk and milk in a small bowl and brush or drizzle them with it. Bake 12-15 minutes.
Recipe created 2013-09-13.
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