Panallets / Panellets - Little Sweet Potato Bread
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 4 ounces sweet potatoes
- 1 large egg
- 2 cups ground almonds
- 1 cup caster superfine sugar, plus extra for sprinkling
- 1 small lemon rind, finely grated
- 1 1⁄2 teaspoons vanilla essence
- 4 tablespoons pine nuts
- 4 tablespoons pistachio nuts, chopped
- butter, for greasing
directions
- Dice the sweet potato, and cook it in a pan of boiling water for 15 minutes, or until soft. Drain and leave to cool. Preheat the oven to 400°F Line one or two baking sheets with foil and grease well with butter.
- Put the cooled sweet potato in a food processor and process to make a smooth purée, then work in the egg yolk, ground almonds, sugar, lemon rind and vanilla essence to make a soft dough. Transfer the dough to a bowl and chill for 30 minutes.
- Spoon walnut-sized balls of dough on to the foil, spacing them about 2,5cm/1 in apart, then flatten them out slightly.
- Lightly beat the egg white and brush over the cakes. Sprinkle half the cakes with pine nuts, slightly less than 1 tbsp esach, and half with pistachio nuts. Sprinkle lightly with sugar and bake for 10 minutes, or until lightly browned. Leave to cool on the foil, then lift off with a metal spatula.
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