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Panellets

  • Prep 30 min
  • Total 50 min
  • Ingredients 5
  • Servings 30

Ingredients

18
ozs ground almonds, without the skin
1 3/4
cup sugar
1
tablespoon lemon zest
3
eggs, room temperature
3
cups pine nuts

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

If store-bought ground almonds aren’t available, you can purchase whole almonds and ground them at home using a food processor.

These delicious sweets from Catalonia are made with a base of ground almonds. They are traditionally eaten between October 31st and 1st of November during “La Castañada”, when families and friends get together to celebrate All Saints Day. They are served accompanied by roasted chestnuts, boniatos (sweet potatoes) and sweet Muscat wine. These cookies can also be combined with different sabores like chocolate, coconut and membrillo (quince fruit.) They’re very easy to prepare, so get ready. Disfrútalos!

Directions

  • 1 First take the eggs and separate the whites from the yolks in separate bowls. Then, beat the whites with an electric beater until soft peaks form. Set aside.
  • 2 In another large bowl, mix the ground almonds, sugar and lemon zest. Then add the whipped egg whites and mix with your hands until you have formed a consistent, firm dough.
  • 3 With the prepared dough, make one-inch round balls. To assemble the cookies, make sure the egg yolks and pine nuts are close at hand. Dip each ball of dough into the egg yolks, completely coating the surface. Then carefully cover with pine nuts, lightly pressing down to make sure the nuts won’t fall off. Repeat the process for the rest of the dough.
  • 4 Next, preheat the oven to 395°F and cover a baking sheet with parchment paper. Place the finished cookies over the sheet, with a little space left between each one to allow for expanding.
  • 5 Bake for 10 minutes until the cookies begin to brown–make sure to monitor the cooking time carefully, as they burn easily. When ready, remove from the oven and place over a wire baking rack to cool.

These delicious sweets from Catalonia are made with a base of ground almonds. They are traditionally eaten between October 31st and 1st of November during “La Castañada”, when families and friends get together to celebrate All Saints Day. They are served accompanied by roasted chestnuts, boniatos (sweet potatoes) and sweet Muscat wine. These cookies can also be combined with different sabores like chocolate, coconut and membrillo (quince fruit.) They’re very easy to prepare, so get ready. Disfrútalos!

Rate and Comment

Oriana Romero Oriana Romero
September 28, 2015

These delicious sweets from Catalonia are made with a base of ground almonds. They are traditionally eaten between October 31st and 1st of November during “La Castañada”, when families and friends get together to celebrate All Saints Day. They are served accompanied by roasted chestnuts, boniatos (sweet potatoes) and sweet Muscat wine. These cookies can also be combined with different sabores like chocolate, coconut and membrillo (quince fruit.) They’re very easy to prepare, so get ready. Disfrútalos!