Originated in Catalonia, Spain, catalan cookies or Panellets are traditionally served on All Saints Day every November 1st. This recipe is intriguing in that it uses mashed cooked sweet potatoes. Whether the sweet potato is a substitute for flour or whether it is for flavor, you will soon find out.:-)
Mix all ingredients, except for the slivered almonds, together. Allow the mixture to rest in refrigeration for at least 30 minutes.
Preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
Roll dough into 1-inch balls or flatten them into disks if preferred. Arrange Panellets about ½-inch apart on prepared cookie sheet. Press a slivered almond onto the top of each ball for decoration.
Bake for about 15 minutes. They almost do not change appearance. Transfer catalan cookies to a platter using a metal spatula.
This recipe is originated in "150 Wheatless and Dairy-Free Desserts – Fabulous and Flourless" by Mary Wachtel Mauksch. Published by Simon & Schuster Macmillan Company. New York, N.Y. 1997.
