Tradition dictates that on All Saints' Eve it is time to prepare panellets, little ball-shaped pastries that are energetic, nutritious and allow for many versions (they can be prepared with coconut, chocolate...).
The preparation is very simple, it consists of forming a dough based on almonds and sugar that can be combined with cooked potatoes or sweet potatoes. The dough is shaped into a ball and if you want, you can coat it with nuts (pine nuts, almonds...).
>250 grams of raw ground almonds
>250 grams of sugar
>Zest of a lemon
>125 grams of cooked potato or sweet potato
>1 egg
>60 grams of pine nuts
>50 grams of whole raw almonds
1. We cook the potato or sweet potato with its skin. Once cooked, we peel it and mash it with a fork.
2. We put the sugar and ground almonds in a large bowl and mix well.
3. Grate the lemon peel and pour it into a large bowl.
4. Crack the egg and separate the white. We beat the yolk a little and add it to the potato (but we reserve a little yolk in case the mixture is very dry). We mix and pour into the bowl.
5. When we have all the dough ingredients in the bowl, we must mix well until it becomes a homogeneous paste.
6. And it's time to form the balls, ideally they should be the size of a walnut and the easiest thing to do is to shape them by hand.
7. Then we pass the balls through the egg white, coat them with the pine nuts and place them on a baking tray lined with baking paper.
8. Once the oven is preheated, we introduce the tray with the balls and bake at 160 degrees with the grill on for 10 to 15 minutes. They should be golden without drying out too much.
Difficulty: medium
Time: 40 minutes
Servings: 50 or 60 units
Calorie intake: 500 calories per 100 grams
