Panellets de Coco Recipe
This week we are sharing a recipe from Sally Gurteen, you may know her from her interview on Sara Tasker's podcast, Hashtag Authentic. You may also know her from her blog, The Cafe Cat where she reviews cafes, shares recipes and her travels. Inspired by her time living in Barcelona, Sally has decided to share her recipe for Gluten Free Coconut Almond Bites with us. We hope you enjoy it!
Makes 30 Bites
One of the delights of living in Barcelona each year was when autumn would begin to draw in and Panellets – Catalan biscuits – would begin to pop up in bakery windows in all their golden shapes and sizes. As part of the celebration of All Saints Day, the whole city would fall under the spell and scent of Panellets, hot toasted chestnuts wrapped in newspaper, and whole roasted sweet potatoes.
Making, sharing, and eating these now, they take me back to the seasons, the streets and the sense of belonging to something to a place that wasn’t my home, but very much came to be through the friendships, love, and food that I ate there.
There are many different kinds of Panellets, but these are the easiest, the cheapest, and come with the added bonus of being gluten-free.
1 potato (6 ounces total, unpeeled)
9oz ground almonds
4.5oz desiccated coconut (unsweetened)
1 large egg (separated)
Boil potato until soft (approx. 25-30 minutes). When cool, remove and discard skin, and mash. Next add ground almond and sugar and pull dough together with hands. Incorporate coconut and form into a ball.
Wrap in cling film and chill for 30-minutes (until firm)
Preheat the oven to 180-degrees. Set up a station with three bowls: one for egg white, one for egg yolk, one for extra coconut. Form dough into small pyramids, rolling them in the egg white, dusting with coconut and brushing the peaks with egg yolk. Place on a baking tray lined with greaseproof paper. Bake until lightly brown (approx. 17-minutes)
Allow to cool before devouring.
If any survive, store in an airtight container for up to 5-days