December 1, 2015
Panellets… oh panellets… the most charming Catalan cookie of the land. The sweet potato lends caramel flavours, while the coconut adds to the 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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