Panellets

original source

Servings: 30 Cookies	Preparation: 45 Minutes
Equipment	Tools
Oven	Mixing Bowl Bowl 3 Small Plates Baking Sheet Parchment Paper Basting Brush Zester Fork Dry Measuring Cups Measuring Spoons
Ingredients: 8
1 1/2 cup Almond Meal 5 tbsp Coconut Sugar Zest of 2 Lemons 2 Eggs (beaten and separated) 1/4 cup Pine Nuts 1/4 cup Sliced Almonds 1/4 cup Shredded Coconut Dried Cherries

Preheat oven to 350°F and line a baking sheet with parchment paper. On the three small plates pour out some pine nuts, shredded coconut, and sliced almonds. (As much for 10 cookies each, try not to pour too much out so there aren't a bunch of eggy leftovers.) Set plates aside. Put the almond meal, lemon zest and sugar in a mixing bowl. Crack one egg in a small bowl and beat slightly with a fork. Add the lightly beaten egg to the mixing bowl. Crack the second egg into the small bowl, beat lightly and set aside. With your hands, gently combine the almond meal, lemon zest, coconut sugar, and egg until you have a soft dough. (It will be very sticky.) With about one teaspoon of dough at a time roll out 30 little balls or other shapes and let sit on the baking sheet. (I did balls for the pine nuts, bars for the almonds, and flat rounds for the coconut.) One at a time, dip each dough ball in the beaten egg and roll in the the topping. To thoroughly cover the cookies you will need to manually press the toppings into the dough. When all the cookies are covered and aligned on the baking sheet, lightly brush them with the remaining beaten egg. Bake the cookies for 15 minutes. When the cookies are out of the oven and have cooled, top the coconut rounds with a single dried cherry.