Panellets

Panellets are traditional Catalan marzipan pastries that are usually served on All Saints' Day, but they are ideal for any holidays or special occasions. The succulent dough with sweet potato and almonds is so delicious and moreish. Traditionally, these almond pastries are coated with pine nuts, but you can also roll them in chopped almonds or a mixture of pine nuts and almonds instead of pine nuts. The basis for panellets is a gluten free dough made by mixing ground blanched almonds, sweet potato puree and sugar (or erythritol for a healthier alternative). The optional addition of lemon zest for a fresh, lemony flavour.

1x200 g Purple sweet potato
Sea salt
300 g Ground blanched almonds
300 g Erythritol or white sugar
2 tsp Lemon zest, optional
300 g Pine nuts
2 Egg yolks
1 tbsp Milk

Place the purple sweet potato in a saucepan of lightly salted water and bring to the boil. Cook the potato for about 20 minutes. Alternatively, wrap the sweet potato in aluminium foil and roast for 45 minutes at 180C/350F.
Remove the skin from the sweet potato while it is still warm and mash the flesh with a fork.
Mix the ground almonds, erythritol or sugar and lemon zest in a bowl. Add the sweet potato puree and knead all the ingredients into a soft dough. Leave the dough to stand for 15 minutes.
Meanwhile, preheat the oven to 180C/350F. Line a baking tray with baking paper.
Place the pine nuts in a shallow dish. Whisk the egg yolks with the milk in a small bowl. Using a teaspoon, divide the sweet potato mixture into 30 portions, each about 25 grams. Shape each piece into a ball with slightly moistened hands.
Roll the cookie balls in the pine nuts, then dip in the egg yolk. Place the cookie balls on the prepared baking tray and bake in the preheated oven for about 12-15 minutes. Leave to cool completely. The cookies will keep in an airtight container for at least 1 week.