Warning: call_user_func() expects parameter 1 to be a valid callback, no array or string given in /home/thatstrash/eatcatalunya.com/wp-content/plugins/akismet/widget.php on line 126
Buy real CialisBuying Cialis 60 mg online50 mg Cialis OnlineCheap pfizer Cialis OnlineBuy Levitra for Normal Men
Panellets | EatCatalunya: All about Catalan Cuisine

Stories and information about the region, its people and its particular culture.


Recipes of Catalan favorites plus where to buy the ingredients and tools to make these amazing dishes at home.

Culinary Travel

This section is your guide to discovering Catalunya and its marvelous cuisine in situ.

Dining Out

Where to eat Catalan cuisine, at home and abroad.


Catalan wines are gaining popularity. Get to know the regions, DOs and best wines here.

Home » Cooking


By rofi on Flickr

Similar to mazapan with a slightly soft sweet potato filling, these are traditional treats for the Easter holidays.


* 4 oz sweet potato

* 1 large egg

* 2 cups ground almonds

* 1 cup caster superfine sugar, plus extra for sprinkling

* finely grated rind of 1 small lemon

* 1 1/2 tsp vanilla essence

* 4 tbsp pine nuts

* 4 tbsp pistachio nuts, chopped
* Butter, for greasing

Cooking Time 45 Mins.
Serves 6
Vegetarian-friendly yes

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.

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

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.
Pair with a Catalan dessert wine

Image by Flickr member Tinaraval

Related Posts with Thumbnails

Leave a comment!

Add your comment below, or trackback from your own site. You can also subscribe to these comments via RSS.

Be nice. Keep it clean. Stay on topic. No spam.

You can use these tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

This is a Gravatar-enabled weblog. To get your own globally-recognized-avatar, please register at Gravatar.