Panellets (sweet Spanish potato cookies)

Panellets (sweet Spanish potato cookies)

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  • 6 to 8
  • Easy
  • 1 hour
  • 1 hour 25 minutes
  • Cederberg Bukettraube 2011


  • 500 g potatoes, scrubbed
  • 200 g ground almonds
  • 220 g caster sugar
  • 200 g pine nuts
  • 1 free-range egg white, beaten
  • Espresso, for serving
  • Candied fruit, for serving
  • Manchego cheese, for serving

Cooking Instructions

Preheat the oven to 180°C.

Boil the potatoes in a saucepan of water for 10 to 15 minutes, or until tender. Drain.

Remove the potato skins with your fingers and place the potatoes in a mixing bowl with the ground almonds and caster sugar. Mash until smooth and fully incorporated. Mould the mixture into bite-sized balls and roll in the pine nuts to coat.

Arrange on a lined baking tray and lightly brush with egg white. Bake in the oven for 10 to 15 minutes, or until golden on the outside but still soft on the inside.

Allow to cool before serving with the espresso, candied fruit and sliced cheese.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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