December 16, 2016
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.
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Makes 75 panellets
Grams
Ounces
Volume
Sliced potatoes ready to simmer.
Weigh the almonds.
Grinding the almond slices and lemon zest.
Wet sugar and water.
Adding potatoes to the almonds.
Bring the sugar solution to temperature.
The finished Panelette cookie dough.
Rolling Panellets de Pinyons.
Baked Panellets de Pinyons.
3 Comments
Marisa 2017-01-07
Sean 2017-01-07
Makes 75 panellets
Sliced potatoes ready to simmer.
Weigh the almonds.
Grinding the almond slices and lemon zest.
Wet sugar and water.
Adding potatoes to the almonds.
Bring the sugar solution to temperature.
The finished Panelette cookie dough.
Rolling Panellets de Pinyons.
Baked Panellets de Pinyons.
$
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annick 2017-12-16
Kimberlie 2017-12-16