PANELLETS
Photo: Roger Ferrer Ibáñez ( Flickr). License: CC BY-NC-SA
INGREDIENTS (FOR 6 PEOPLE)
For the basis dough:
- 400g toasted, ground almonds
- 400g sugar
- 500kg potatoes
- 2 eggs
- 2 lemons
- Flour (to sprinkle)
- 1/2 small glass of olive oil to smear the baking sheet
For the different flavours:
- 100g pine nuts
- 100g ground hazelnuts
- 100g candied cherries
- 100g toasted almonds
- 50g grated chocolate
- 1/2 small glass of redcurrant or mint
- Cinnamon
INDICATIONS
- First, we wash the lemons, the grate their rind and keep the zest for later.
- Secondly, we wash the potatoes and boil them without peeling them. Then, we put them in the oven preheated for 5 minutes for them to get dry up. After that, we peel the potatoes and mash them (using a potato masher if possible).
- Regarding the eggs, we separate the yolks and the whites in different bowls.
- Now, we put the potatoes in a bowl with the egg yolks, the ground almonds, the sugar and the lemon zest, mixing it all until we get a smooth paste.
- Once we get the dough, we sprinkle flour on the countertop and spread the dough, dividing it into 4 pieces. We will give a different flavour to each of these pieces: the first one will be mixed with the redcurrant (or mint) and the second one with the chocolate.
- Then, we beat the whites and put the sugar in a bowl, and give these two pieces of dough a nut shape, soaking them in the whites and then coating them in the sugar.
- With the other two pieces of dough we make little balls, soak them in the whites and one is coated in pine nuts and another in ground hazelnuts.
- Next, we preheat the oven at 200ºC, we smear the baking sheet with olive oil, sprinkle some flour and place the "panellets," the different little balls on the baking sheet for 7 minutes. After 7 minutes, we flip them and bake them for 2 more minutes.
- Finally, when we take them out of the oven, we decorate them con almonds or candied cherries.
DINING AREAS
CUISINE
LOCAL RECIPES
