Useful Tips

Panellety (macaroons).

These almond sweets in Spain is often served with a glass of sparkling wine "cava" or muscat white wine that perfectly blend with rich nutty flavor of cookies.

We will need these ingredients:

For the dough:

• 125g sweet potato (boiled, cool and mash into a puree)
• 100 g of finely crystalline sugar
• 225 g ground almonds
• 1 egg yolk
• 1/2 h. L. vanilla extract
• shredded on a fine grater zest of 1 lemon

For dusting:

• 1-2 protein (lightly beaten)
• 100 grams of pine nuts
• 1 egg yolk (lightly beaten)
• 100 g blanched almonds (coarsely chopped)
• 100 g coconut flakes

Utensil:

• 2 baking trays lined with baking paper

Panellety (macaroons).

Cooking method:

1 Put in the bowl of a food processor puree of sweet potato, sugar, almonds, egg yolk, vanilla extract and lemon zest. Stir to form a soft dough. If you combine not grind all the ingredients in a large bowl with a wooden spoon until smooth. Collect her hands in a rather sticky dough. Wrap with cling film and place in refrigerator for at least 1 hour.

2 Preheat the oven to 180 ° C. Divide the dough into three equal parts and roll out each piece of 12 balls. Lubricate them beaten egg whites, a third roll in pine nuts, following a dozen - in the chopped almonds and the remaining -to coconut flakes. (If desired, panellety in coconut chips can sculpt in the form of mushrooms). Lay out all the blanks in the baking sheets and brush with egg yolk.

3 Bake for 12-15 minutes, until lightly browned dusting. Put on the grill and leave until cool. Serve on a platter or in tins for mini cupcakes.

About the dish:

36 units (approximately):
Preparation time: 30 minutes
Cooling time: 1 hour
Cooking time: 10-15 minutes
The temperature of the oven: 180 ° C

Origin:
These macaroons are traditionally baked in Spain on 1 November, All Saints' Day. Translated from Catalan panellety means "small bread", and although cookie recipes as much as themselves confectioners, the most popular are panellety in cedar nuts, smeared with yolk.