Recipe of Homemade panellets.
The panellet is one of the most traditional sweets in Catalan cuisine, essential for the celebration of La Castanyada and All Saints' Day. These bites, made with almonds, sugar, and potato, are characterized by their tender interior and crunchy exterior, which can be coated with pine nuts, shredded coconut, or chopped almonds. Their delicate and slightly citrusy flavor, thanks to the touch of lemon, makes them the perfect accompaniment to a coffee or an autumn tea.
This homemade panellets recipe is ideal for those who want to enjoy an artisanal dessert without complications. With simple ingredients and an easy process, you can surprise your family and friends with a sweet that evokes tradition and authentic flavor. In addition, they are perfect to make with family, as the little ones can participate in shaping and decorating.
There are multiple variations: the classic ones with pine nuts, coconut ones, or those decorated with chopped almonds. You can also experiment with other coatings like chocolate or fruit cream, although the traditional version always triumphs. If you are looking for a sweet that combines history, flavor, and simplicity, homemade panellets are your choice.
Cook
90 min
Servings
4
Ingredients
Directions
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1
Cook the potato with the skin on until it is soft.
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2
Preheat the oven to 150-160ºC.
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3
Wash the lemon and grate its skin. Mix it well with the sugar and the ground almonds.
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4
Peel the cooked potato and mash it with a fork.
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5
Separate the white from the yolk of the egg. Mix the yolk with the potato well until they are integrated. We reserved the clear one.
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6
Add the egg and potato to the mixture of almonds and sugar that we prepared earlier. Mix well with your hands until everything is integrated and a dough forms.
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7
The mixture should be a little sticky but not so sticky that you can't work it. If we find it too sticky, we add a little more ground almond; if, on the other hand, we feel it too dry, we will add a little more egg yolk.
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8
We will divide the dough into parts to make the different types of panellets.
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9
To make the coconut panellets, we will add grated coconut to the dough and mix it well. The ideal ratio is 110 grams of dough per 30 grams of coconut. We make balls weighing about 20 grams, shape them into a slightly flat cone and sprinkle with more grated coconut to decorate.
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10
To make the pine nut panellets, we make marzipan balls weighing about 20 grams (as I said before), we will paint it with the white that we have reserved and we will coat it with pine nuts.
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11
We make the crispy panellets the same as the pine nut panellets, but we replace the pine nuts with chopped almonds.
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12
Line a baking tray with parchment paper. Put the panellets and put them in the oven until we see that they have turned color (about 10-15 minutes).
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13
After that time, we take them out, let them cool down and they can be eaten!