Ingredients
500 g ground almonds, 600 g sugar, 1 egg, 25 cl water, 100 g fresh potato purée, Zest of one lemon, Pine nuts.
Así puedes prepararlo
Pre-heat the oven to 180 º C Mix the ground almonds, the sugar and the lemon zest. While mixing add the egg white and potato purée to make a dough. If the dough is too stiff add the water. Roll out the dough on the Lékué Baking Sheet. Divide it into portions and form the desired shapes (round or long). Coat the panellets with the pine nuts and brush with the egg yolks so they turn golden. Bake for 10 minutes, keeping an eye on them to make sure they do not burn. Panellets are best made one or two days before eating. For coconut panellets, add coconut essence to the dough and coat with grated coconut and egg white.
