Kitchen Wisdom Gluten Free Panallets are scrumptious and filling cookies. Packed with protein in a sweet potato base, these are an amazing snack! Moist and sweet on the inside, cookie crisp and nutty on the outside. It seems to me the original recipe was begging to be transformed to gluten free. There are so many nuts in this recipe! When it is a challenge to buy such an assortment, almonds alone are delicious.
Makes approximately 4 dozen
½ pound Sweet Potatoes, peeled and cut into chunks.
3 cups Almonds, finely chopped
1 cup White Sugar
¾ cup Light Brown Sugar (sucanat or raw sugar is wonderful in these)
½ cup + 1 tablespoon gluten free Sorghum Flour
¼ cup gluten free Brown Rice Flour
¼ cup gluten free Arrowroot Starch
2 Eggs, separated
1 Tablespoon grated Lemon Zest
2 teaspoons Vanilla Extract
½ cup Pignoli (Pine nuts)
½ cup Hazlenuts, coarsely chopped
Boil the sweet potatoes for 15 minutes (until cooked through.) Drain, mash well, cool.
Pre-heat oven to 350 degrees, butter two cookie sheets, or line with parchment.
In a small bowl, combine the dry ingredients sorghum flour, brown rice flour and the arrowroot, whisk together, set aside.
Place potatoes in bottom of mixing bowl, add almond meal, sugar, dry ingredients, 2 egg yolks, the white of 1 egg, lemon zest and vanilla to potatoes, mix well. Using your hands, knead dough a few minutes until it holds together.
In shallow bowl, lightly beat egg whites. In another bowl stir together the pignoli and hazelnuts. To form each cookie, pinch of a piece of the dough the size of a walnut and roll it into a ball between palms. Flatten the ball a bit, brush it with egg white from one egg and roll it in the nut mixture, coating evenly.
Place one inch apart on cookie sheet. Bake until golden, about 16 minutes. Allow to cool 2 minutes on cookie sheet before removing to wire rack.
“Panallets” by Liz Conforti, Kitchen Wisdom Gluten Free© 2013
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