Catalan Panellets with Pine Nuts

Name: Catalan Panellets with Pine Nuts
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Spain
Ingredients: 250 g of almond flour; 200 g of sugar (ground); 100 g of potatoes (steamed and mashed); 1 unwaxed lemon (finely grated zest); 1 eggs (white and yolk separated); 1 egg whites; 120 g of pine nuts; 50 g of almonds (chopped); 4 candied cherries (cut in half)

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Catalan panellets are tasty traditional almond bites, crisp on the outside and tender in the center. Coated in golden pine nuts or almonds, they are traditionally enjoyed on All Saints' Day with a sweet wine.

Total time: 35 min
Prep: 25 min
Cook: 10 min
Rest: 2 h
Difficulty: Medium
Per person: €1.92

By the CookinBreak team

Ingredients 9

servings

Estimated cost €11.50

For the dough

2 ⅔ cups almond flour
1 cup sugarground
⅔ cup potatoessteamed and mashed
1 unwaxed lemonfinely grated zest

1 eggswhite and yolk separated
1 egg whites

For the coating

1 cup pine nuts
⅓ cup almondschopped

For decorating

4 candied cherriescut in halfoptional

Equipment

Mixing bowlfor mixing the marzipan dough
Pastry brushfor brushing with egg yolk
Baking sheetlined with parchment paper
Ovenfan or broil

Instructions

Tap a number to check off the step, and a time to start a timer.

Mash the warm flesh of the cooked potato with a fork in a mixing bowl until you have a very smooth puree with no lumps.

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Add the sugar, the unwaxed lemon zest and the almond flour, then stir in one egg white to bind the dough.

Knead briefly by hand until you form a compact, even ball. Wrap the dough in plastic wrap and let rest in the refrigerator for .

Preheat your oven to 400 °F in top-heat or gentle broil mode, and line a baking sheet with parchment paper.

Beat the second egg white in a small shallow plate. Shape walnut-sized balls of dough between your palms.

Roll some of the balls in the egg white then in the pine nuts, pressing lightly with your fingers so they stick well.

Roll other balls in the chopped almonds, and shape a few plain balls topped with a piece of candied cherry.

Place all the cookies on the sheet, then gently brush the surface of the pine nut and almond bites with the beaten egg yolk.

Bake on the middle rack for , until the pine nuts take on a nice golden color while the center stays tender.

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Goes well with

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Butifarra Sausage Risotto

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To drink

Christmas Cranberry & Spice Punch

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Nutrition facts

per serving · estimate

420kcal

Protein11 g10%
Carbs40 g38%
Fat24 g51%
Fiber4 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To help the pine nuts stick to the dough easily, lightly dampen your hands or quickly dip each ball in beaten egg white before pressing the pine nuts firmly around the outside.

Freezing : Can you freeze this recipe?

Yes

Very well, up to 2 months after baking in freezer bags or airtight containers.

Storage : How long does it keep?

Keep 3 to 4 days max in an airtight container at room temperature or in the fridge.

Making ahead : Can you make it the day before?

Yes

The dough can be prepared the day before and kept in the fridge, tightly wrapped. Shape and bake the same day.

Reheating : How do you reheat it?

Reheating not recommended; eat at room temperature. If needed, a few minutes in a 100°C oven for a slight warmth.

Variations

Coffee version: flavor a third of the dough with a spoonful of instant coffee extract before shaping the balls.
Sweet potato version: replace the potato with sweet potato puree for a naturally sweet touch.
Coconut version: roll the dough balls directly in shredded coconut instead of the pine nuts.
Candied fruit version: mix diced candied fruit into the dough before shaping the balls.

Mistakes to avoid

Baking for too long, which dries out the marzipan and makes the cookie hard instead of tender.
Using a potato that is still too wet, which would make the dough sticky and impossible to handle.
Skipping the chilling time, which is essential to firm up the dough and make shaping the balls easier.

Frequently asked questions

Can I make panellets without potato?

Yes, the old-fashioned recipe uses only almond flour, sugar and egg white. Potato is a popular trick that gives lasting tenderness and lowers the cost of the marzipan.

How do I know when the panellets are done?

Baking is very quick, 8 to 10 min at 200°C. The pine nuts and almonds should be lightly golden on the surface, while the dough underneath should stay soft to the touch.

Why do my pine nuts fall off during baking?

They fall off if they were not coated with egg white first or if you did not press firmly enough with your fingers to embed them in the dough.

What are panellets traditionally served with?

In Catalonia, they are served during the Castanyada festival with roasted chestnuts and a glass of sweet muscat or moscatell wine.