December 16, 2016 Kimberlie


Panelette de Pinyon, The Finer Cookie.

I adore these cookies. Panellets des Pinyon with its crispy outer shell and a chewy almond center hint of lemon in every bite. The pine nuts, buttery soft and nutty compare to no other. Not-too-sweet, serve Panellets des 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 Check out her post to read of her travelling experience in Spain with her friend Matt.

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  • Makes 75 cookies
  • 1 small (4.75 ounces/135 grams) russet potato
  • 1 lb (16 ounces/454 grams) blanched almonds - whole or sliced
  • 1 to 1 1/2 tablespoons lemon zest
  • 2 cups (14 ounce/398 grams) sugar
  • 1 cup water
  • 1 to 3 cups pine nuts


  • three baking sheet lined with parchment, a food processor, and an accurate thermometer.


  • Slice the potato and cover with cold water
    Panelette de Pinyon, The Finer Cookie.

    Sliced potatoes ready to simmer.

  • Measure the almonds and put in a bowl of a food processor.
    Panelette de Pinyon, The Finer Cookie.

    Weigh the almonds.

  • Grate the lemon zest and put in with the almonds
    Panelette de Pinyon, The Finer Cookie.

    Grinding the almond slices and lemon zest.

  • Measure the sugar and water in a small saucepan.
    Panelette de Pinyon, The Finer Cookie.

    Wet sugar and water.

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


  • Wiz the almonds and lemon zest to a flour-like consistency.
  • Add the drained, cooled potato and pulse to smooth.
    Panelette de Pinyon, The Finer Cookie.

    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.
    Panelette de Pinyon, The Finer Cookie.

    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
    Panelette de Pinyon, The Finer Cookie.

    The finished Panelette cookie dough.


  • Preheat the oven to 375ºF 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).
    Panelette de Pinyon, The Finer Cookie.

    Rolling Panellete de Pinyon.

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


  • Bake for 15-20 minutes until toasty and golden.
    Panelette de Pinyon, The Finer Cookie.

    Baked Panellete de Pinyon.

  • Cool completely on a rack, and store in an airtight container.
    Panelette de Pinyon, The Finer Cookie.

    Baked Panellete de Pinyon The Finer Cookie.


  1. Marisa 4 months ago

    They look yummy and remind me of Italian pignoli cookies!

  2. Sean 4 months ago

    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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