Panellets

Panellets are a dessert of the eighteenth century, when they were used as food blessed to share after religious celebrations. It is believed to have originated in northern Europe where, as a result of the intense cold, it required a high-calorie food to better withstand the long night of the dead, but surely comes from the Arabic pastries, given its composition based on almonds and influence of Arab culture.

Being a high energy food, were very helpful to eat the feast of All Saints and All Souls Day, which was played to death in the church bells all night, so much of the population was awake.

ingredients:

- 500 gr of ground almonds.

- 500 grams of sugar.

- 250 gr of cooked potato.

- Grated rind of a lemon.

- 2 whole eggs and 1 egg yolk.

- 150 gr of pine nuts.

- 150 gr of chopped almonds.

- 125 gr grated coconut.

Preparation:

- Cook the potato with the skin, peel once cooked and let cool.

- Mash the potatoes with a fork, mix in the sugar, add the ground almonds, lemon zest and knead well.

- Separate 2 eggs yolks from the whites, they reserve the yolks and pour in the mixture. Knead with fingers to blend the ingredients well.

- Separate 2 eggs yolks from the whites, they reserve the yolks and pour in the mixture. Knead with fingers to blend the ingredients well.

- Put dishes separately, pine nuts, chopped almonds and coconut.

- Start making balls and reserve a third of the dough to mix with the remaining coconut. Other, soaked first passing them through the egg white and then by a pinion and the other by the almonds. Go panellets depositing on a baking tray covered with parchment paper or aluminum and a little flour.

- Turn the oven with the grill at 170 ° C for warms. It continues with the preparation of panellets, form small balls soaked with coconut and grated coconut dish, also Toss them in the tray.

- Finally, the surface swabbed panellets pine nuts and almonds with egg yolk and are ready to bake for 10-12 minutes, see controlling it to remove them when they are golden.