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PANELLETS DE PINYONS (GF)

 

December 16, 2016

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I adore these cookies. Panellets des Pinyon with its crispy outer shell and a chewy almond center with a hint of lemon in every bite. The pine nuts, buttery soft and nutty, compare to no other. Not-too-sweet, serve Panellets de Pinyons with cheese, cocktails or coffee. Or share them with friends and family after a meal with a glass of sweet dessert wine. The choice is yours. BONUS: They are gluten and dairy free! Enjoy them, and let me know what you think!

One more note: This delicious recipe came from lentinealexis.com. Check out her post to read of her travelling experience in Spain with her friend Matt.

The Finer Cookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for websites to earn advertising fees by advertising and linking to amazon.com. This post contains affiliate links, which means The Finer Cookie will receive a small commission if you make a purchase using this link. This modest income helps support the website.

Ingredients

Makes 75 panellets

Print Recipe

Grams

Ounces

Volume

  • 135 grams russet potato
  • 454 grams blanched almonds - whole or sliced
  • 1 to 1 1/2 tablespoons lemon zest
  • 398 grams sugar
  • 226 grams water
  • 142 grams to 426 grams pine nuts
  • 4.75 ounces russet potato
  • 16 ounces blanched almonds - whole or sliced
  • 1 to 1 1/2 tablespoons lemon zest
  • 14 ounce sugar
  • 8 ounces water
  • 5 to 16 ounces pine nuts
  • 1 small russet potato
  • 4.5 cups blanched almonds - whole or sliced
  • 1 to 1 1/2 tablespoons lemon zest
  • 2 cups sugar
  • 1 cup water
  • 1 to 3 cups pine nuts
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Instructions

MIS-EN-PLACE FOR THE COOKIE DOUGH

  • Slice the potato and cover with cold water

Sliced potatoes ready to simmer.
Sliced potatoes ready to simmer.

  • Measure the almonds and put in a bowl of a food processor.

Weigh the almonds.
Weigh the almonds.

  • Grate the lemon zest and put in with the almonds

Grinding the almond slices and lemon zest.
Grinding the almond slices and lemon zest.

  • Measure the sugar and water in a small saucepan.

Wet sugar and water.
Wet sugar and water.

  • Bring the potato to a boil and simmer until the potato is very tender. Drain and cool a bit.

MAKING THE COOKIE DOUGH

  • Wiz the almonds and lemon zest to a flour-like consistency.
  • Add the drained, cooled potato and pulse to smooth.

Adding potatoes to the almonds.
Adding potatoes to the almonds.

  • Heat the sugar and water, stirring constantly until the sugar has dissolved.
  • Raise the heat and cook until the syrup reaches a temperature of 250 degrees. Don't let the sugar caramelize or turn amber color.

Bring the sugar solution to temperature.
Bring the sugar solution to temperature.

  • In a thin stream, with the food processor running, pour syrup into the almond, potato mixture and process until very smooth.
  • Transfer to a bowl and refrigerate overnight

The finished Panelette cookie dough.
The finished Panelette cookie dough.

ROLL THE COOKIES

  • Preheat the oven to 375F degrees.
  • Line two cookie trays with parchment.
  • At this point the dough will be very sticky. This is what you want.
  • Measure pieces of dough that weigh 15 grams each.
  • Roll them between your hands and set them on a plate of pine nuts.
  • At this point, moisten your fingers very lightly. This will help with the stickiness. Also keeping the dough cold will cut down on the stickiness.
  • Roll them in the pine nuts and press them onto the surface of the cookie (I prefer a thick coat of nuts).

Rolling Panellete de Pinyon.
Rolling Panellets de Pinyons.

  • Put 25 cookies per tray, as they don't spread much when baked.
  • You will have 3 trays of cookies.

BAKE THE COOKIES at 375F for 15-20 minutes

  • Bake at 375F for 15-20 minutes until toasty and golden.

Baked Panellete de Pinyon.
Baked Panellets de Pinyons.

  • Cool completely on a rack, and store in an airtight container.
TAGS:  pine nuts   gluten free   almonds   lemon       LABELS: Gluten Free  Low Sugar  Nut and Seed 

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Comments

3 Comments

annick   2017-12-16

instead of almonds can i use almond flour?

Kimberlie 2017-12-16

Sure, if you like. The texture will be slightly different - wizzing whole almonds will give a crunchier texture than milled almond flour. If you use the almond flour, I would weigh an equal amount of almond flour to the weight called for with the whole almonds. The reason being that volume measure might yield too much almond flour, which would make the panellet heavy and dense. Please let me know how they turn out. Kim

Marisa   2017-01-07

They look yummy and remind me of Italian pignoli cookies!

Sean   2017-01-07

These are so COOL! Seriously, there's such a great big world of food out there, and so many people get stuck doing the same old things over and over. It's honestly wonderful to see something sort of 'out there' - traditional and evocative, yet unfamiliar (at least to me!). You've certainly got my attention! And those pine nuts look SO good.

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PANELLETS DE PINYONS (GF)

Makes 75 panellets

Ingredients
  • 135 grams russet potato
  • 454 grams blanched almonds - whole or sliced
  • 1 to 1 1/2 tablespoons lemon zest
  • 398 grams sugar
  • 226 grams water
  • 142 grams to 426 grams pine nuts
Instructions

MIS-EN-PLACE FOR THE COOKIE DOUGH

  • Slice the potato and cover with cold water

Sliced potatoes ready to simmer.
Sliced potatoes ready to simmer.

  • Measure the almonds and put in a bowl of a food processor.

Weigh the almonds.
Weigh the almonds.

  • Grate the lemon zest and put in with the almonds

Grinding the almond slices and lemon zest.
Grinding the almond slices and lemon zest.

  • Measure the sugar and water in a small saucepan.

Wet sugar and water.
Wet sugar and water.

  • Bring the potato to a boil and simmer until the potato is very tender. Drain and cool a bit.

MAKING THE COOKIE DOUGH

  • Wiz the almonds and lemon zest to a flour-like consistency.
  • Add the drained, cooled potato and pulse to smooth.

Adding potatoes to the almonds.
Adding potatoes to the almonds.

  • Heat the sugar and water, stirring constantly until the sugar has dissolved.
  • Raise the heat and cook until the syrup reaches a temperature of 250 degrees. Don't let the sugar caramelize or turn amber color.

Bring the sugar solution to temperature.
Bring the sugar solution to temperature.

  • In a thin stream, with the food processor running, pour syrup into the almond, potato mixture and process until very smooth.
  • Transfer to a bowl and refrigerate overnight

The finished Panelette cookie dough.
The finished Panelette cookie dough.

ROLL THE COOKIES

  • Preheat the oven to 375F degrees.
  • Line two cookie trays with parchment.
  • At this point the dough will be very sticky. This is what you want.
  • Measure pieces of dough that weigh 15 grams each.
  • Roll them between your hands and set them on a plate of pine nuts.
  • At this point, moisten your fingers very lightly. This will help with the stickiness. Also keeping the dough cold will cut down on the stickiness.
  • Roll them in the pine nuts and press them onto the surface of the cookie (I prefer a thick coat of nuts).

Rolling Panellete de Pinyon.
Rolling Panellets de Pinyons.

  • Put 25 cookies per tray, as they don't spread much when baked.
  • You will have 3 trays of cookies.

BAKE THE COOKIES at 375F for 15-20 minutes

  • Bake at 375F for 15-20 minutes until toasty and golden.

Baked Panellete de Pinyon.
Baked Panellets de Pinyons.

  • Cool completely on a rack, and store in an airtight container.

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