Zutaten für Panallets Panellets Little Sweet Potato Bread
- Sweet Potatoes
- Egg
- 1 cup ground almonds
- Superfine Sugar
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- Approximately 1 tablespoon pine nuts per panellets (for half the batch)
- Approximately 1 tablespoon shelled pistachios per panellets (for half the batch)
- Butter for greasing baking sheet
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Zubereitung von Panallets Panellets Little Sweet Potato Bread
- Dice 1 medium sweet potato (about 1 pound) and cook in a pan of boiling water for 15 minutes, or until tender.
- Drain the sweet potato and let it cool completely.
- Preheat oven to 400°F (200°C). Line one or two baking sheets with foil and grease well with butter.
- Place the cooled sweet potato in a food processor and blend until smooth. Add 1 large egg yolk, 1 cup ground almonds, ½ cup granulated sugar, zest of 1 lemon, and 1 teaspoon vanilla extract. Process until a soft dough forms.
- Transfer the dough to a bowl and chill for at least 30 minutes.
- Roll the dough into walnut-sized balls (approximately 1 inch in diameter). Place them on the prepared baking sheets, leaving about 2.5 cm (1 inch) between each ball. Gently flatten slightly.
- Lightly beat 1 large egg white and brush it over the panellets.
- Sprinkle half of the panellets with approximately 1 tablespoon of pine nuts each, and the other half with approximately 1 tablespoon of shelled pistachios each.
- Sprinkle lightly with granulated sugar.
- Bake for 10-12 minutes, or until lightly browned. Keep a close eye to prevent burning.
- Let the panellets cool completely on the baking sheet before carefully lifting them off with a metal spatula.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
145g
Fat
10g
Carbs
15g
