If you do not know how to prepare some typical almond panellets of all saints or the castaned in some regions of Spain such as Catalonia and Aragon, do not miss this easy recipe for potato panellets and chopped almonds. Do you ask you how to make panellets With potato and almonds? We assure you that its elaboration is very simple and you can take advantage of the same mass of mazapan to prepare many other varied panellets if you feel like it; If not, you can do them all in this way that we teach you in recipes. Get to work and get some super easy and delicious almond panellets!
| 🚻 10 Diners | 🕘 2h 30m | 🍵 Post | 🤯 Dictation Low |
| Ingredients to make potato panellets and chopped almonds: |
| 500 grams of ground almond or almond flour 250 grams of potatoes 15 drops of lemon essence or the juice of 1 lemon 400 grams of sugar 6 egg yolks 200 grams of chopped almonds (almond in grain or granillo ) |
| ADDITIONAL CHARACTERISTICS: Average cost, popular on all Saints, |
Ingredients to make potato panellets and chopped almonds:
1. The first thing we have to do to prepare these traditional almond panellets is to cook the potatoes in a pot with plenty of water and once boiled, peel and crush them.
Trick: You can save this step before starting the easy panellet recipe if you already have cooked potatoes in advance.
2. Then, mix the mashed potatoes with the icing sugar and then add the ground almond and the lemon essence (or the lemon juice) and mix a little again, since the mass of the home panellets or mazapan does not do It needs to work a lot. If instead of making them with potato you make the sweet potato panellets, I recommend that you throw less icing sugar because this tuber is already sweet in itself. Once we have the mass of the potato panellets made, the Let stand in the fridge for about two hours approximately covered with film paper.
Trick: about 40 panellets will be approximately with this amount of ingredients.
3. After that time, we divide the mass of the potato and almond panellets into as many parts as varieties we want to prepare. In this case, we are going to do all of chopped almonds or granillo, so we have to give them the typical elongated form (as a croquette) of these traditional panellets.
4. Next, we pass the potato panellets through the beaten yolks and then we batter them through the chopped almond, so all the pieces will be pasted perfectly.
Trick: If we use whole eggs or whales alone there will be no way to hook the chopped almonds in the panellets.
5. Once already formed, we paint the surface of the panellets only almonds with a little of the egg yolk that has left us once they are placed on a baking sheet with vegetable paper. There is almost almost the potato and almond panellets!
6. Having preheated the oven to 180 ºC we brown the potato and almond panellets for approximately 10 minutes, trying not to leave them much longer so that they do not harden. Now you just have to make them cool to room temperature and ready to taste! I recommend that you also try another type of varied panellets of different flavors taking advantage of the same mass of mazapan as:- Pinellets of piñones step by step
– Coconut and potato panellets
– Panellets without chocolate oven
– Membrillo panellets
– Strawberry Panellets
