Text 16337, 87 rader
Skriven 2008-11-11 22:08:00 av JIM WELLER (1:123/140)
Ärende: Blog 8
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MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Panellets
Categories: Cookies, Spanish
  Servings: 42

           DOUGH:
      4 c  ground blanched almonds
           (firmly packed)
  1 1/4 c  white sugar
           Finely grated zest of 1
           lemon (optional)
      1 lg potato (about 2/3 cup once
           mashed)
           Butter for greasing
           TOPPING:
      3    egg yolks, lightly whisked
    1/4 c  pine nuts
    1/4 c  toasted chopped almonds or
           hazelnuts
    1/2 c  ground coconut

While North Americans indulge their sweet tooth with sugary
Halloween treats, northern Spain's Catalans are enjoying a different
kind of edible delight: panellets.

These decadent marzipan cookies are eaten throughout the fall in
Catalina, but their real day in the spotlight is Nov. 1, All Saints'
Day, when they are traditionally served with sweet muscat wine.

There are probably as many recipes for panellets (pronounced
pan-ey-ets) as there are Catalan families. The original - a small
ball of ground almonds, sugar and potato covered with pine nuts - is
still closest to Catalan hearts, but it's no longer the only one.

Some recipes have exchanged the humble spud for the same amount of
sweet potato, or added egg or more sugar to the base. Others have
turned the cookie on its head by playing with toppings or flirting
with new flavours: Strawberry liqueur, cocoa powder, coffee,
coconut, lemon extract and cinnamon are now often mixed with the
basic marzipan for greater variety. 

The panellet, made with potato, is a Catalonian tradition. 

Whether dressed up or in its original simplicity, the cookie is an
elegant fall indulgence that's nearly as easy to make as it is to
devour. Here is a recipe that sticks close to tradition, while
letting you experiment with toppings.

What you do 

Preheat the oven to 400 F and grease a baking sheet with butter. In
a large bowl, thoroughly combine the almonds, sugar and lemon zest.
Set aside. Wash the potato well and microwave on high until soft (6
to 8 minutes). Remove the potato's skin and, in a large mixing bowl,
mash until very smooth. Add the almond mixture to the potato in five
parts, working it in vigorously with a wooden spoon or potato masher
until you have a thick, coherent paste. Set aside. (If desired, you
can refrigerate this mixture, wrapped well in plastic, for up to two
days before baking.)

Once ready to make the cookies, place each topping ingredient in a
separate bowl. Using your hands, roll the dough into smooth, 1-inch
balls. Roll the balls thoroughly in the egg yolk and then in the
desired topping, pressing the topping into the ball to ensure
uniform coverage.

Place the balls on the baking sheet in batches, brush tops of pine
nut balls with egg yolk if desired, and bake for 9 to 10 minutes.
The balls should be soft on the inside with a touch of golden colour
on the outside. Remove from oven and let cool on the baking sheet. 

In keeping with tradition, serve with a glass of chilled muscat
wine. 

From: Toronto Globe And Mail
 
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Cheers

YK Jim


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