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Title: Catalan Almond Cookies - {Panellets}
Yield: 1 Serving

Ingredients

      1 lb Blanched almonds
      1 lb Sugar
      2 md Potatoes
      1    Egg
      1 pk Vanilla pudding mix
      1 ts Vanilla extract
           Grated rind of 1/2 lemon
      1 tb Cognac or rum
           === GARNISH INGREDIENTS ===
           Pine nuts, slivered almonds,
           toasted hazelnuts, candied
           -fruit,
           and sugar (all in small
           -quantities)

Instructions

Preheat oven to 500 degrees. Grind almonds to a fine paste in mortar or
electric blender (1/2 cup at a time). Boil potatoes and mash them. Mix
all ingredients except garnish in a large bowl. Work paste with hands
until well blended. With wet hands, form cakes the diameter of a silver
dollar, but high and rounded. Put a toasted hazelnut on some; on others, a
piece of candied fruit. Dip some in pine nuts, sugar, or slivered
almonds. Dip bottom of cookie in flour and put on greased tray in 500
degree oven for a few minutes. Watch closely and remove cookies as soon as
they are lightly browned. When hot, cookies will taste not quite done,
but they will be just right when cooled.

Comments: Panellets are rich almond cookies made in every peasant
household in Catalonia for the eve of All Saints Day and eaten accompanied
by roasted chestnuts and aged wine. Panellets are best a day or two after
baking. They keep very well and are always made in quantities. The recipe
given above makes enough to fill the cookie jar, but is only half what any
peasant household would undertake at a time.
If you start with almonds in the shell as the peasants do, shell and scald
them the day before you bake. Spread them out to dry. If they are not
completely dry when you want to use them, put them in a slow oven for 10
minutes.

Recipe Source:
THE SPANISH COOKBOOK by Barbara Norman
Published by Bantam Books, Inc. (c) 1969

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

02-01-1995

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Contributor: Barbara Norman

Preparation Time: 0:00

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