Servings: 32
Raw almonds 
1 lb
2 1/2 cups
1 cup
Small potato 
1, peeled, cut into quarters
Lemon peel
1 lemon, grated
Lemon juice 
4 drops
Pine nuts 
for garnish
Egg white 
Almond Panellets
8 h 50 m
45 m
Ready in:
8 h 95 m
  1. Blanch the almonds. Place them in a food processor. Grind until almonds are a fine dust.
  2. In a saucepan, boil the potato until cooked. Mash the potato using a fork.
  3. In a saucepan, dissolve sugar in 1/2 cup water. Over medium heat, bring to a boil, stirring. Add lemon juice. Reduce heat. Simmer until the mixture reaches the consistency of a syrup.
  4. Remove from heat. Gradually stir in almonds, mashed potato, and lemon peel. Let cool to room temperature. Cover and refrigerate overnight.
  5. Preheat the oven to 380° F (193° C). Prepare baking sheets by greasing them. 
  6. Using a teaspoon, spoon out the dough. Roll into small balls. Roll the dough balls in pine nuts. Brush each with egg white. Arrange them on the prepared baking sheets. 
  7. Bake in the preheated oven for 4 minutes, until the pine nuts are browned. Remove the cookies from the oven immediately. Serve and enjoy your Almond Panellets!