Panallets / Panellets - Little Sweet Potato Bread

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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