Panallets / Panellets - Little Sweet Potato Bread

Ingredients

• 4 ounces sweet potatoes
• 1 large egg
• 2 cups ground almonds
• 1 cup caster superfine sugar, plus extra for sprinkling
• 1 small lemon rind, finely grated
• 1 1/2 teaspoons vanilla essence
• 4 tablespoons pine nuts
• 4 tablespoons pistachio nuts, chopped
• butter, for greasing

Directions

1. 1

   Dice the sweet potato, and cook it in a pan of boiling water for 15 minutes, or until soft. Drain and leave to cool. Preheat the oven to 400°F Line one or two baking sheets with foil and grease well with butter.

2. 2

   Put the cooled sweet potato in a food processor and process to make a smooth purée, then work in the egg yolk, ground almonds, sugar, lemon rind and vanilla essence to make a soft dough. Transfer the dough to a bowl and chill for 30 minutes.

3. 3

   Spoon walnut-sized balls of dough on to the foil, spacing them about 2,5cm/1 in apart, then flatten them out slightly.

4. 4

   Lightly beat the egg white and brush over the cakes. Sprinkle half the cakes with pine nuts, slightly less than 1 tbsp esach, and half with pistachio nuts. Sprinkle lightly with sugar and bake for 10 minutes, or until lightly browned. Leave to cool on the foil, then lift off with a metal spatula.