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