Pine Nut Panellets for All Saints

What you need

• 120 g (4 oz) floury potato, peeled; sweet potato is the other traditional choice
• 250 g (9 oz) ground almonds
• 200 g (1 cup) caster sugar
• 1 lemon, zest only, finely grated
• 2 large eggs
• 150 g (5 oz) pine nuts

Method

Restated from the original video

1. 1

   Boil the potato in unsalted water until a knife slides in with no resistance, 15-20 min. Drain and let it steam dry.

2. 2

   Mash the potato very fine and leave it to cool completely.

3. 3

   Separate the eggs. Keep one white for the dough and one white for dipping. Whisk one yolk with 1 tsp water for glazing and save the other for another use.

4. 4

   Mix the ground almonds, sugar and lemon zest in a bowl. Add the mashed potato and one egg white and work into a smooth, firm dough.

5. 5

   Wrap and chill the dough for 20 min so it is easy to shape.

6. 6

   Heat the oven to 180 °C (350 °F) and line a baking tray with parchment paper.

7. 7

   Spread the pine nuts on a plate. Beat the second egg white lightly in a small bowl.

8. 8

   Roll the dough into balls of about 30 g, about 3 cm (1 1/4 in) across, about 20 in all.

9. 9

   Dip each ball in the egg white, then roll in the pine nuts, pressing so they stick all over. Set on the tray.

10. 10

    Brush the tops lightly with the yolk glaze.

11. 11

    Bake until the pine nuts are golden and the panellets feel firm outside but are still soft inside, 12-15 min.

12. 12

    Cool on the tray, as they firm up as they cool. Serve at room temperature.

Imported from taste.co.za. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.