Panellets (Catalan All-Saints Cookies)

Recipe View Boil and Mash Potatoes: Place the cubed potatoes in a small saucepan, cover with water, and bring to a boil. Cook until tender, approximately 15-20 minutes. Drain the potatoes thoroughly and mash them with a fork. Allow to cool completely (approximately 30 minutes).

Recipe View Preheat Oven: Preheat your oven to 425 degrees F (220 degrees C). Lightly butter a baking sheet to prevent sticking.

Recipe View Combine Ingredients and Shape: In a large bowl, combine the cooled mashed potatoes and ground almonds. Gradually add the sugar, stirring with a wooden spoon until well combined. Incorporate the lemon zest. Use your hands to bring the dough together until it forms a cohesive ball.

Recipe View Form and Coat Cookies: Take small portions of the dough and form them into 1-inch balls. Roll each ball in the pine nuts, ensuring they adhere well. Gently flatten the balls slightly and shape them into crescent shapes. Lightly dust each cookie with cornstarch, then brush with beaten egg white.

Recipe View Bake: Arrange the prepared cookies on the buttered baking sheet, leaving some space between each. Bake in the preheated oven until lightly golden, approximately 10-12 minutes. Keep a close eye on them to prevent burning.

Recipe View Cool and Serve: Remove the baked Panellets from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy these traditional Catalan treats!