Naturally Gluten Free Cookies Panellets
Submitted by janiebakes on July 12, 2012 at 1:18 pm

DESCRIPTION
These soft and chewy cookies taste a lot like marzipan.

SUMMARY
Yield 24 cookies
Source The Complete Spanish Cookbook
File under cookies, Gluten free, Panellets

INGREDIENTS
4 ozs cooked mashed sweet potato
1 large egg separated
2 cups ground almonds
1 cup superfine sugar ( I used regular)
freshly grated rind of 1 lemon
1 1/2 tsp gluten free vanilla
4 Tbs pine nuts
4 Tbs pistachio nuts chopped

INSTRUCTIONS
Preheat the oven to 400 degrees. Line baking sheets with parchment or buttered foil.

I put regular almonds in the food processor with the sugar until they were well ground because I didn't have ground almonds. Remove from FP into a separate bowl. Put the sweet potato into the FP and work in the egg yolk, zest and vanilla until a fine paste. Add back the almond sugar mixture and process into a smooth paste. Chill for 30 minutes. ( I chilled it overnight). Using a scoop or spoon, form walnut sized balls of dough and place on baking sheets. Flatten slightly. The should be about an inch apart. Beat the egg white. Brush the cookies with the egg white and sprinkle half with the pine nuts and half with pistachios. Pinch some sugar and sprinkle on each of the cookies. Bake for 10 minutes. Let cool, remove to rack.