Ingredients
3eggs,divided
zest of one small lemon
300gpacked brown sugar,(1½ cups)
3½ozyukon gold potato,(100g), cooked, peeled and mashed with a fork
18ozalmond flour,(500g)
12ozraw pine nuts,(350g) or finely-chopped almonds, or a 50/50 mix of both
Preparation
Make the marzipan. In a large mixing bowl, stir together one egg, lemon zest and brown sugar until combined.
Add in the mashed (cooked) potato and stir until combined.
Gradually add in the almond flour and stir the dough until it is completely combined, taking care not to overwork the dough.
At this point, you can either begin to roll out the dough.
Or you can shape it into a disk, cover it with plastic wrap, and refrigerate for up to 48 hours until ready to use.
Roll the panellets. Roll the marzipan dough into 1-inch balls (for the pine nut version) or 1-inch little logs (for the almond version), about 20 grams each.
Whisk one egg in a small bowl, and place the pine nuts or almonds in a second bowl.
Dip a dough ball into the egg mixture until it is completely coated.
Then transfer the dough ball to the bowl of nuts, and use your hands to gently press the nuts so that the entire ball is covered.
Prepare the oven. Heat the oven to 425°F.
Brush the panellets. Place the rolled panellets onto a large parchment-covered baking sheet.
Whisk the final egg plus 1 tablespoon of water together in a small bowl. Then brush each of the panellets with the egg wash.
Bake for 10 minutes, or until the tops of the panellets are lightly golden.
Serve.
