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.

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Recipe Summary

prep:
1 hr
cook:
15 mins
total:
1 hr 15 mins
Servings:
24
Yield:
24 cookies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

116 calories; protein 3g; carbohydrates 14g; fat 6g; sodium 3.6mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
05/03/2005
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. Or substitute the almonds for grated coconut... Mmmmm... Read More
(24)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/03/2005
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. Or substitute the almonds for grated coconut... Mmmmm... Read More
(24)
Rating: 4 stars
10/28/2016
The soft texture the potato gives makes it so much more succulent. 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 in a recipe similar to this. And they were delicious. Read More
(15)
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