SWEET POTATO PANELLETS WITH CARDAMON (GF)

 

December 1, 2015

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Panellets... oh panellets... the most charming Catalan cookie of the land. The sweet potato lends caramel flavours, while the coconut determines the final chewy texture. The cardamom deepens the sweetness and gives a spicy finish. Then there's the lemon - the zesty lemon. They are gluten free, no added fat (except from the almonds) and have such an unexpected appeal, you won't be sorry for making them or eating them.

It's advisable that you leave the cookie dough in the fridge overnight. This will help the moisture from the sweet potato and the egg white distribute evenly. They'll be easier to handle and will bake up better.

This recipe is adapted slightly from Alice Medrich's Panellets in her beautiful book Chewy Gooey Crispy Crunchy Melt In Your Mouth Cookies. This book rocks and if you love cookies, like me, then this book is an absolute must in your library.

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Ingredients

Makes 40 cookies

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Instructions

MISE EN PLACE COOKIE DOUGH

  • Pierce the sweet potato with a fork and set it in the microwave and cook at high speed for 10 minutes until soft, or bake at 400 degrees for about one hour, until the potato is very soft and cooked through. Measure the pulp into a separate bowl and mash lightly with a fork.
  • Toast the coconut in a skillet, stirring constantly until well toasted.
  • In a  food processor, grind the almonds until it’s an uneven meal, but more finely ground. Set aside in a bowl.
  • Measure the sugar and salt in a bowl.
  • Separate two eggs and set the whites aside.
  • Zest the lemon.
  • Mix the cardamon and 1/4 c. of sugar for rolling. Set aside.

Sweet potato pulp
Sweet potato pulp

Toasting coconut.
Toasting coconut.

Grind the almonds.
Grind the almonds.

Grated lemon makes a difference.
Grated lemon makes a difference.

MAKE THE COOKIE DOUGH

  • In a food processor, whiz together the sweet potato, coconut, sugar, egg white, salt, and lemon zest.. Stir in the almonds until fully incorporated. Chill the dough overnight (up to 2 days) in the refrigerator to allow the coconut to absorb moisture and the dough to firm up enough to roll into balls.

Sweet Potato Cookie dough.
Sweet Potato Cookie dough.

  • Preheat the oven to 325° F and line two baking trays with parchment paperScoop level tablespoons of the dough and roll into balls about 1.5 inches in diameter. Then roll each ball in the cardamom sugar and place one inch apart on the baking tray.

Forming the cookies.
Forming the cookies.

BAKE THE COOKIES

  • Bake in a 325ºF oven for about 20-25 minutes until the cookies are crusty on the surface. The surface of the cookie must be undoubtedly hard and crusty. Not to worry, the inside will still be very moist inside. Rotate the pan halfway through baking to ensure even baking. The bottom of the cookie will be nicely browned.

Baked Golden Sweet Potato Panellets.
Baked Golden Sweet Potato Panellets.

COOL THE COOKIES

  • Cool the cookies completely on the baking sheet before storing in an airtight container. Cookies will keep for up to five days.
TAGS:  gluten free   spain   sweet potato   coconut   almonds   lemon       LABELS: Gluten Free  Low Sugar  Quick and Easy 

Comments

3 Comments

Jenny   2017-12-24

Great recipe - delicious and great ingredients, maybe put a warning on the top about the overnight chill. Thank you for the clear instructions.

Kimberlie 2017-12-24

Nice comment. I'm really happy you enjoyed this panellet. It's ordered all the time and is a staff favourite. You're right when you say the overnight chill is important. It evens out the moisture and makes the dough easier to roll. I think I'll take your advice and make a special emphasis at the top of recipe. Thanks so much for baking my recipes. Wishing you and your family a wonderful holiday season. Kim

Terri   2017-04-12

I'm trying these cookies tonight. I've done the dough and it's sitting in the fridge overnight. I'm so excited to bake these beauties tomorrow! The toasted coconut smells so fragrant. I did not realise this recipe is in the Alice Medrich cookie book. I've got Chewy Gooey Crispy Crunchy Melt-in-your-Mouth Cookies! I'll let you know how they turn out. the fact that they're gluten free is a bonus!

  2017-01-06

These are amazing! Sweet and chewy. The toasted coconut gives this recipe a kick of flavour. I think they are one of my favorites!

Kimberlie 2017-01-06

Thanks Terri. I'm so happy you liked them. Truthfully, I couldn't agree more. These are truly delicious!

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SWEET POTATO PANELLETS WITH CARDAMON (GF)

Makes 40 cookies

Ingredients
Instructions

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