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Home » Biscuits

Sweet potato cookies (panellets)

05/11/2022 by Judith 2 Comments

Sweet potato cookies have a marzipan-like flavour and a slightly chewy texture and are my version of Catalan panellets "little bread".

Sweet potato cookies

Panellets are sweet Catalan biscuits typically enjoyed on 1 November, Todos los Santos, but can be enjoyed at other times of the year too.

This sweet potato cookie recipe will make around 34 cookies.

Jump to Recipe Print Recipe

Ingredients

  • 120g sweet potato
  • 220g ground almonds
  • 180g caster sugar
  • 1 egg
  • Zest of 1 lemon
  • 12g honey (roughly 1 teaspoon)
  • 1 teaspoon ground cinnamon
  • About 10 pistachios
Honey, sweet potato, cinnamon, ground almonds, sugar, pistachios, lemon and an egg
Honey, cooked sweet potato, ground cinnamon, ground almonds, sugar, pistachios, a lemon and an egg

Before starting this recipe

  1. Preheat the oven to 200oC, 400oF, gas mark 6.
  2. Separate the egg yolk from the white. The yolk will be used for the cookie mixture and the white will be used to glaze the biscuits before baking.
  3. Chop the pistachios ready to decorate your cookies.
  4. Zest the lemon.

How to prepare

Peel and dice the sweet potato and then simmer for around 15 minutes or until cooked. Set aside to cool.

Purée the sweet potato either using a food processor or hand blender and then place in a large bowl.

Mashed sweet potato in a baking bowl

Add the ground almonds, sugar, egg yolk, lemon zest and honey.

Biscuit ingredients in a baking bowl

Mix either by hand or using an electric mixer.

Mixing biscuit dough with an electric mixer

Form the ball of cookie dough into a ball.

A ball of biscuit dough in a bowl

Take one teaspoon of the mixture, form a biscuit shape by hand and place on a lined baking sheet. Repeat with the rest of the mixture.

Brush the egg white over the tops of the cookies and sprinkle a few chopped pistachios on each one.

Unbaked biscuits on a tray

Bake the panellets for around 10 minutes or until starting to turn golden at the edges. Turn the tray around after about 5 minutes so that they cook evenly. and check regularly to avoid burning. Depending on the size of your oven and size of your baking sheet you may need to bake in two or three batches.

Transfer to a wire cooling rack. The cookies will still be fairly soft but will set as they cool down.

Sweet potato cookies
Sweet potato cookies

Tips

  1. When measuring the cinnamon, one level teaspoon is sufficient. Be careful not to use too much otherwise the cinnamon will overpower the other flavours.
  2. A runny honey should be used rather than set honey to make it easier to mix the dough.
  3. As these biscuits cook quickly and oven temperatures vary it is a good idea to check the cookies after about 8 minutes to reduce the risk of burning.
  4. The panellets can be decorated with pine nuts or whole almonds instead of pistachios.
  5. The cooked sweet potato cookies can be stored in an airtight tin for a couple of days or can be frozen you wish to keep them any longer.

Other biscuit and cookie recipes

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    Crunchy oat biscuits (homemade hobnobs)
  • Blueberry and white chocolate cookies
    Blueberry and white chocolate cookies
  • Lemon and poppy seed shortbread biscuits
    Lemon shortbread cookies with poppy seeds
  • Sesame seed biscuits
    Sesame seed biscuits (sesame cookies)
Sweet potato cookies

Sweet potato cookies (panellets)

Sweet potato cookies have a marzipan-like flavour and a slightly chewy texture and are my version of Catalan panellets.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 10 minutes mins
Total Time 40 minutes mins
Course Dessert
Cuisine Catalan, Mediterranean, Spanish
Servings 34 cookies
Calories 65 kcal

Ingredients
 
 

  • 120 g sweet potato
  • 220 g ground almonds
  • 180 g caster sugar
  • 1 egg
  • 1 lemon zest
  • 12 g honey
  • 1 teaspoon ground cinnamon
  • 10 pistachios

Instructions
 

  • Peel and dice the sweet potato and then simmer for around 15 minutes or until cooked. Set aside to cool. 
  • Purée the sweet potato either using a food processor or hand blender and then place in a large bowl. 
  • Separate the egg yolk from the egg white.
  • Add the ground almonds, sugar, egg yolk, lemon zest and honey and mix well either by hand or using an electric mixer. 
  • Take a teaspoon of the mixture, form a biscuit shape by hand and place on a lined baking sheet. Repeat with the rest of the mixture. 
  • Brush the egg white over the tops of the cookies and sprinkle a few chopped pistachios on each cookie.
  • Bake for around 10 minutes or until starting to turn golden at the edges. Turn the tray around after about 5 minutes so that they cook evenly. Depending on the size of your oven and size of your baking sheet you may need to bake in two or three batches.
  • Transfer to a wire cooling rack to cool. 

Nutrition

Calories: 65kcalCarbohydrates: 8gProtein: 2gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.001gCholesterol: 5mgSodium: 4mgPotassium: 17mgFiber: 1gSugar: 6gVitamin A: 509IUVitamin C: 0.3mgCalcium: 17mgIron: 0.3mg
Keyword almonds, Biscuits, Cookies, Panellets
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Shelby

    January 21, 2023 at 10:06 pm

    5 stars
    I love how easily these come together!

    Reply
    • Judith

      January 23, 2023 at 9:04 pm

      I'm pleased you found them easy to make. 🙂

      Reply
5 from 2 votes (1 rating without comment)

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