All Saints Day November 1

All Saints' Day (in the Roman Catholic Church officially the Solemnity of All Saints and also called All Hallows or Hallowmas^]), often shortened to All Saints, is a solemnity celebrated on 1 November by parts of Western Christianity, and on the first Sunday after Pentecost in Eastern Christianity, in honour of all the saints, known and unknown.

In the Roman Catholic Church, All Saints' Day is a Holy Day of Obligation in many (but not all) countries, meaning going to Mass on the date is required (unless one is ill or elderly). However, in a number of countries that do list All Saints' Day as a Holy Day of Obligation, including England & Wales, the solemnity of All Saints' Day is transferred to the adjacent Sunday if 1 November falls on a Monday or a Saturday, while in the same circumstances in the United States the Solemnity is still celebrated on November 1 but the obligation to attend Mass is abrogated.

In Portugal, children celebrate the Pão-por-Deus tradition, and go door to door where they receive cakes, nuts and pomegranates.


Panellets (Catalan All-Saints Cookies)

"These fabulous 'cookies' come out around the middle of October and are traditionally eaten on All-Saints Day (November 1) in Catalonia, Spain. The traditional ones are made with pine nuts, but you can also find them with almond or coconut."

Ingredients:

1/3 Pound potatoes, cube
3 1/2 cups ground almonds
2 1/2 cups white sugar
1 tablespoon lemon zest
3/4 cup pine nuts
2 egg yolks, beaten
3/4 cup cornstarch
2 egg whites, beaten

Directions:

1. Place the potatoes in a small saucepan; cover with water and bring to a boil.
cook until the potatoes are tender; drain. Mash the potatoes with a fork. Allow to cool.
2. Preheat oven to 425 degrees F (225 degrees C). Lightly butter a baking sheet
3. Combine the cooled potatoes and almonds. Slowly add sugar while stirring with a wooden spoon. Stir in the lemon zest; continue mixing with your hands. From the dough into 1-inch balls. Roll the balls in the pine nuts; brush with egg yolk. Form each ball into a crescent shape. Cover each cookie with cornstarch and then brush with egg white. Arrange cookies on the prepared baking sheet.
4. Bake in preheated oven until lightly golden, 10 to 12 min

Best with coffee