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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Ingredients

Makes 75 panellets
  • 1 small 135 grams 4.75 ounces russet potato
  • 4.5 cups 454 grams 16 ounces blanched almonds - whole or sliced
  • 1 to 1 1/2 tablespoons 1 to 1 1/2 tablespoons 1 to 1 1/2 tablespoons lemon zest
  • 2 cups 398 grams 14 ounces sugar
  • 1 cup 226 grams 8 ounces water
  • 1 to 3 cups 142 grams to 426 grams 5 to 16 ounces pine nuts

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.
Weigh the almonds.
Weigh the almonds.
  • Grate the lemon zest and put in with the almonds. Read The Finer Cookie’s post on how to zest citrus.
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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