Panellets

Method

Boil the potato until tender, then peel and push through a sieve whilst still warm. Mix the mashed potato with ground almonds, caster sugar, egg yolk and lemon zest until well combined. Roll teaspoon-sized portions into balls and chill for 30 minutes. Lightly whisk the egg white and dip each ball into it, then coat with pine nuts or whole blanched almonds, pressing gently to adhere. Place on a lined baking tray and bake at 180°C for 12-15 minutes until pale golden and set. Cool on a wire rack before serving. These traditional Catalan sweets are typically enjoyed around All Saints' Day.