Don Quijote autumn 2009 newsletter
Ingredients:
750gr. almonds (250 crushed, 500 ground)
200gr. of potatoes
200gr. of sugar
1 egg (whites and yolks separated)
Lemon peel shavings
500gr. pine kernel nuts
Preparation:
Boil potatoes in their skin with salt. Once cooked, peel and mash them with a fork.
Place aside 250gr of crushed almonds, to be used later for decorating the panellets. The 500gr of ground almonds are mixed evenly with the mashed potatoes, the sugar and the lemon shavings. Refrigerate this mass for about 4 hours.
After 4 hours, roll mass into small chestnut-sized balls. Beat eggs whites and yolks separately. Cover each ball with egg whites, then pass each one over the ground almond and pine kernel nuts until completely covered by them.
Place covered balls on baking paper and using a basting brush, brush the ball with egg yolk (for a golden color after baking). Bake balls at 200C for 8-10 minutes. After panellets have cooled, they are ready to eat!