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This month’s Food of the World has us visiting Aruba. I’ve been pretty excited about all these tropical places we’re visiting this year, when of course life got ahead of me. Way ahead of me! Thankfully, Mireille from The Schizo Chef, has an Aruba heritage and was able to help me out with a recipe this month, saving me time digging through recipes. Bonus, it was the perfect first day of school snack as well.

Mmm don’t those look great?! You know what’s really awesome, though, these cookies mix up and bake real simple. Texture wise, it’s not your normal cookie – crispy outside, but semi spongey inside. I can’t really tell you how mine compare to others though, since there are only 2 other online recipes for Panlevi and they are exactly the same as the one I used, and have no pictures!

 

 

Panlevi
Aruban Sponge Cookies
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Ingredients
  1. 4 eggs
  2. 1 cup sugar
  3. 1/4 tsp nutmeg
  4. 1 tsp vanilla
  5. 2 1/2 cups flour
  6. dash of salt
Instructions
  1. Preheat oven to 325 F
  2. Beat eggs until frothy. I'd even venture to try whisking them for a more frothy and light texture.
  3. Add in sugar and mix. Add nutmeg and vanilla. Mix well.
  4. Sift flour and salt. Fold into egg mixture.
  5. Drop by spoonful onto greased cookie sheet. Bake for 20 minutes. Edges should be lightly browned.
Adapted from Asina Nos Ta Cushina by Jewell Fenzi
Adapted from Asina Nos Ta Cushina by Jewell Fenzi
Home Maid Simple https://www.homemaidsimple.com/
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4 Comments

  1. These are exactly how they are supposed to look and yes they are spongy inside – pan means bread in our native papiamento so its almost like a bread and these are often eaten for breakfast.

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