PANELLET DE PINYON
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 lentinealexis.com. 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
SPECIAL COOKIE EQUIPMENT
- three baking sheet lined with parchment, a food processor, and an accurate thermometer.
MIS-EN-PLACE FOR THE COOKIE DOUGH
- Slice the potato and cover with cold water
- Measure the almonds and put in a bowl of a food processor.
- Grate the lemon zest and put in with the almonds
- Measure the sugar and water in a small saucepan.
- 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.
- 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.
- 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
ROLL THE COOKIES
- 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).
- Put 25 cookies per tray, as they don't spread much when baked.
- You will have 3 trays of cookies.
BAKE THE COOKIES
- Bake for 15-20 minutes until toasty and golden.
- Cool completely on a rack, and store in an airtight container.