Great soft and nutty-flavor cookies. Gluten free, eggs free. Traditionally served on All Saints Day every November 1st. Made from sweet potato puree and almond meal, rolled in nuts and baked for perfection. My first, but not last panellets with walnuts and almonds. Really good things. Adapted from Sopa de letras (Russian)

Yield: 24 cookies

1/3 cup sweet potatoes, cooked and mashed (I used Gerber baby food)
2/3 cup powdered sugar
1 cup ground blanched almonds (meal)
1/2 tsp. lemon zest, grated (optional)
1/2 cup slivered almonds or pine nuts or shredded coconut

Mix sweet potato puree, powdered sugar and almond meal together. Allow the mixture to rest in refrigeration for at least 30 minutes or overnight.

Preheat oven to 350F. Line baking sheets with parchment paper.

Roll dough into 1-inch balls, roll it into nuts (I used almond and walnuts), or coconuts, or sugar. Or make fingerprint cookies with favorite jam.

Bake for about 12-15 minutes.

1 cookie equals 50 calories

Second batch of cookies with walnut on top.