Steps to Make Bourguignon Bois Tourinnes-Saint-Lambert

Panellets (Catalan All-Saints Cookies)

Located in dieweg, this vacation home is within 3 mi (5 km) of bois de la cambre, forest national, and avenue louise.

Recipe Summary Panellets (Catalan All-Saints Cookies)

These fabulous 'cookies' come out around the middle of October and are traditionally eaten on All-Saints Day (November 1) in Catalonia, Spain. The traditional ones are made with pine nuts, but you can also find them with almond or coconut.

Ingredients | Bourguignon Bois Tourinnes-Saint-Lambert

⅓ pound potatoes, cubed

3 ½ cups ground almonds

2 ½ cups white sugar

1 tablespoon lemon zest

¾ cup pine nuts

2 egg yolks, beaten

¾ cup cornstarch

2 egg whites, beaten

Directions

Place the potatoes in a small saucepan; cover with water and bring to a boil. Cook until the potatoes are tender; drain. Mash the potatoes with a fork. Allow to cool.

Preheat oven to 425 degrees F (220 degrees C). Lightly butter a baking sheet.

Combine the cooled potatoes and almonds. Slowly add the sugar while stirring with a wooden spoon. Stir in the lemon zest; continue mixing with your hands. Form the dough into 1-inch balls. Roll the balls in the pine nuts; brush with egg yolk. Form each ball into a crescent shape. Cover each cookie with cornstarch and then brush with egg white. Arrange cookies on the prepared baking sheet.

Bake in preheated oven until lightly golden, 10 to 12 minutes.

Info | Bourguignon Bois Tourinnes-Saint-Lambert

prep: 20 mins cook: 10 mins total: 30 mins Servings: 24 Yield: 24 cookies

TAG : Panellets (Catalan All-Saints Cookies)

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