Pannellet de Pinyon (GF)

Panellets de Pinyons – Gluten-Free

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

Instructions

Mise 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 Pannellet cookie dough.
The finished Pannellet 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 Panellets de Pinyons.
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 Panellets de Pinyons.
Baked Panellets de Pinyons.
  • Cool completely on a rack, and store in an airtight container.

 

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