Panellets
Panellets are traditional Catalan almond-based confections, often enjoyed during the Castanyada festival. These small, sweet treats are made from a simple marzipan base and commonly coated with pine nuts, then baked until golden.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 379 kcal
Allergen information: may contain eggs, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 200 galmond flour
- 100 ggranulated sugar
- 1 tsplemon zest
- 100 gpine nut
marzipan
- 1 pcsegg white
glaze
- 1 pcsegg yolk
Equipment
pastry brush · large bowl · baking sheet · parchment paper · whisk
The method
Step by step
- 1
In a large bowl, combine the almond flour, granulated sugar, and lemon zest.
About 1 min
- 2
Add the egg white to the dry ingredients and mix well until a firm, cohesive dough forms. Knead gently for a minute or two until smooth.
About 3 min
Cook’s note: If the dough is too sticky, add a tiny bit more almond flour. If too dry, add a few drops of water.
- 3
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
About 5 min
- 4
Take small portions of the dough and roll them into small balls, about 2-3 cm in diameter.
About 10 min
Cook’s note: Aim for uniform size so they bake evenly.
- 5
Gently roll each ball in the pine nuts, pressing lightly to ensure they stick all over the surface.
About 5 min
Cook’s note: You can also flatten the balls slightly before rolling in nuts for a more traditional shape.
- 6
Arrange the coated panellets on the prepared baking sheet, leaving a small space between each.
About 1 min
- 7
Whisk the egg yolk lightly in a small bowl. Brush the top of each panellet with the egg yolk to give them a golden sheen.
About 2 min
Cook’s note: A thin, even coat is best.
- 8
Bake for 8-10 minutes, or until the pine nuts are golden brown and the panellets are lightly firm to the touch.
About 10 min
Cook’s note: Keep a close eye on them as they can brown quickly due to the sugar content.
- 9
Remove from the oven and let cool completely on the baking sheet before serving.
Cook’s note: They will firm up as they cool.
Per serving
Nutrition
- Calories
- 378.6kcal
- Protein
- 10.3g
- Carbs
- 25.7g
- Fat
- 28.8g
- Fibre
- 4g
- Sugar
- 19g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store panellets in an airtight container at room temperature.
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