This healthy treat is made from potatoes and nuts, with dozens of variations. Panellets are traditionally served in the Catalonian region of Spain on Saint’s Day (November 1), along with sweet potatoes and roasted chestnuts. This version is courtesy of Sol Peñafiel, owner of Cooking Languages in Barcelona. Sol is a fun and creative chef who takes a unique approach by teaching healthy cooking and language together in her classes. (If you’re in Barcelona don’t miss the opportunity to take a cooking class with her!)
Panellets with chocolate, cinnamon and sugar, cherry jam, and pecan
This is how I made the panellets:
— 1 large sweet potato, baked or boiled (you can also use white potatoes– 2 medium)
— 2 cups almonds, ground (you can use any nut–pecans would also be delicious, or coconut)
— 1/2 cup sugar (add more to taste if using white potatoes)
–1/4-1/2 cup coconut flakes
— 1 egg yolk (optional)
Panellets dipped in Mexican chocolate
Some flavoring options:
- Cocoa
- Lime juice and zest
- Instant coffee
- Chocolate chips
- Pine nuts
- Melted chocolate
- Jam
- Cinnamon
Mash the cooked potato and allow it to cool. Combine it with the rest of the ingredients and adjust to taste. If the dough is still sticky, add more almond meal and/or coconut. Cover and allow to sit for at least several hours, overnight if possible. When you’re ready to bake, preheat the oven to 375 degrees. You can divide the dough to mix with different flavorings (see above). Roll into balls or ovals, press an indent if you would like to add something after baking (like a dollop of jam), and place on an ungreased cookie sheet. If using egg, brush the top of each cookie. Bake 10-15 minutes. The egg-brushed version will brown in about 10 minutes– be careful they don’t burn. Bake the eggless version another 5 minutes.
We dipped some of the panellets in melted Mexican chocolate flavored with cinnamon. Delicious!
Yields about 2 dozen cookies. Gluten free and vegan (without the egg wash).
Follow