Spanish Pannelet Cookies

Naturally Gluten-Free Cookies

SPANISH PANNELET COOKIES

36–40 cookies

INGREDIENTS

1 Cup Sweet Potato or Yam, cooked & mashed

2 Cups Unsweetened Coconut, toasted

1 1/3 Cups Sugar

2 Large Egg Whites

3/8 Tsp Salt

1 Tsp Lemon Zest, finely grated

1 Cup Almonds, finely ground

Turbinado Sugar for rolling

PREPARATION

In a medium bowl, whisk the yam, toasted coconut, sugar, egg whites, salt, and lemon zest together. In a food processor, pulse the almonds to an uneven meal ranging in texture from very fine to finely chopped. Stir the almonds into the batter. The dough will be very soft and sticky. Chill for at least 1 hour and up to 2 days to allow the coconut to absorb moisture from the yams.

Preheat the oven to 325°F

Parchment lined cookie sheets

Scoop level tablespoons of the soft dough and roll into balls about 1 1/4 inches. Press the balls in sugar. Place 1 1/2 inches apart on parchment lined cookie sheets. Bake for 18 to 24 minutes, until the cookies are slightly crusty on the surface, still tender in the middle, and deep golden brown on the bottom. Move the liners on racks to cool. Cool the cookies completely before storing. 

Cardamom Pannelets

Omit the lemon zest and add 1 1/2 tsps ground cardamom, 2 tsps grated orange zest, and 2 tsps orange juice to the yam mixture.

Masala Pannelets

Omit the lemon zest and add 2 tsps garam masala to the yam mixture. Roll in plain sugar or cinnamon sugar.

NOTE: Always read labels carefully

CarolAnne Le Blanc

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