This recipe for panellets is one of the most traditional at the time we are. It is an elaboration of the confectionery of Catalan, Balearic and Valencian origin and they were elaborated to celebrate the day of All Saints on the first of November. You are going to make homemade panellets because with this easy recipe they will be great!

However, it is a sweet that is so delicious and so simple to prepare, that today it is easy to find them in autumn in traditional pastry shops throughout Spain.

There are many variants but today I decided to prepare one of the most traditional ones that is made with a sweet potato base and of course with almonds, which is a fixed ingredient in this delicious sweet. And watch out for celiacs! Because it is a sweet that does not contain gluten.

The Kitchen Aid Baking Pan

Ingredients

• 150g cooked sweet potato
• 150g sugar
• 1/2 teaspoon ground cinnamon
• 150g pine nuts
• 170 g of ground almonds
• 1 large egg yolk
• 1 whole egg
• Lemon peel zest
• A pinch of ground cinnamon
• Water

Pallares kitchen knife

Preparation

Cook the unpeeled sweet potato in a saucepan with water over low heat until tender (about 20 minutes).

Remove and let cool. When it has cooled, dry it well with absorbent paper to remove all the water that may be there. It is important to prevent them from losing their shape later.

With the help of a Pallarés kitchen knife , peel the sweet potato, weigh 150 g and mash it on a plate until we have a smooth puree. Add the sugar, egg yolk and lemon zest and mix with a fork until you have a smooth dough.

Add the cinnamon and ground almonds and mix with a Le Creuset spatula until you have a pliable dough.

Form balls of about 25 g and coat them in pine nuts. We place them on a Kitchen Aid baking tray on which we will have put a baking paper

With the help of a brush, brush the panellets with beaten egg and bake for about 15 minutes at 180 degrees.

A Le Creuset spatula and Kitchen Aid baking sheet