These panellets are one of my father's favorite sweets of all time. And when I say all the times it's because he's happy eating them all year round.

The first time I tried them was in Ronda as a child, a year at the Bridge of All Saints and there I discovered that my father had a real passion for them.

Since then it has rained a lot but every year at this time he continues to enjoy the panellets like a child and for a few seasons I prepare them for him. This recipe that I bring you today is his favorite, with a mild orange flavor and a beautiful color.

And it is that the panellets without one of the most traditional recipes in the time we are. and although their origin is rather Catalan, Valencian and Balearic, today it is easy to find them in autumn in traditional pastry shops throughout Spain. What? Have I convinced you already? Well, let's go for the recipe!

Ingredients

• :200 g sweet potato
• 150 g pine nuts
• 150 g chopped almond
• 200 g ground almond
• 1 medium egg
• 140 g whole cane sugar
• the zest of one Orange

Directions

Roast the unpeeled sweet potato in the microwave for 3 minutes at full power. If it was not soft we left it 2 more minutes.

Peel the sweet potato and weigh it and put on a plate crushing with a fork. Let cool completely. it is very important that it cools down as otherwise the sugar would be liquefied

Mash well with a fork until you get a fine paste andwe add the sugarand we mix again. Add the vanilla and ground almond and mix until you get a homogeneous paste. Finish with the orange zest and mix the yolk again.

We form balls with the dough of about 25 g and let them rest for a while in the fridge so that they take body. This will help them not to deform in the oven.

Now we only have to pass them through egg white and cover them with pine nuts or chopped almonds. Place the panellets on a baking sheet covered with baking paper and bake at 180 degrees for about 20 minutes until golden brown.

Tips and Tricks

• Replace the orange with lemon and cinnamon zest
• Difficulty: easy
• Preparation time: 30 minutes more rest in the fridge
• Servings: about 22 panellets

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