Panellets with Almonds

Instructions

1. Step 1

   Place the potato in a steamer basket over gently simmering water. Cover and steam until completely tender.

   Timer: 18 min (fixed)

   Ingredients used: 150.0 gr Potato

   Cookware: saucepan, steamer basket

2. Step 2

   Mash the steamed potato until smooth, then let it cool to room temperature.

   Timer: 10 min (fixed)

   Cookware: mixing bowl, potato masher

3. Step 3

   Add 250 gr of the almonds, the sugar, salt, and finely grated lemon zest to the mashed potato. Knead briefly until a uniform, pliable dough forms.

   Timer: 5 min (fixed)

   Ingredients used: 250.0 gr Almond, 200.0 gr Granulated Sugar, 1.0 piece Lemon, 1.0 gr Salt

   Cookware: Fine grater, mixing bowl

4. Step 4

   Cover the dough and refrigerate it until firm enough to shape cleanly.

   Timer: 30 min (fixed)

   Cookware: mixing bowl

5. Step 5

   Heat the oven to 200°C. Line a baking sheet with parchment paper.

   Cookware: baking sheet, parchment paper

6. Step 6

   Divide the chilled dough into 24 equal portions and roll each portion into a compact ball.

   Timer: 10 min (fixed)

   Cookware: mixing bowl

7. Step 7

   Beat the egg in a small bowl and place the remaining 150 gr almonds in a shallow dish. Lightly coat each ball with egg, press it into the almonds, and arrange it on the prepared baking sheet.

   Timer: 10 min (fixed)

   Ingredients used: 150.0 gr Almond, 1.0 piece Egg

   Cookware: baking sheet, Shallow Dish, small bowl

8. Step 8

   Bake at 200°C until the almond coating is lightly golden and the exteriors are set.

   Timer: 11 min (fixed)

   Cookware: baking sheet

9. Step 9

   Cool the panellets on the baking sheet for 5 minutes, then transfer them to a cooling rack and cool completely.

   Timer: 20 min (fixed)

   Cookware: baking sheet, cooling rack