Panellets

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Panellets of pine nuts and almonds
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Panellets of pine nuts and almonds

Recipe by Bernie Torras
0.0 from 0 votes
Course: DessertCuisine: CatalanaDifficulty: Easy
Rations

8

rations
Preparation time

1

hour 

15

minutes
Cooking time

15

minutes
Calories

572

kcal/ration
Resting time

30

minutes
Cooling time

30

minutes
Total time

2

hours 

30

minutes

Make room in your kitchen and get ready to dive into the magical world of Panellets! These traditional small bites from Catalunya are a sweet treat that will keep you coming back again and again. Surprisingly simple to make, these sweets are the perfect combination of ground almonds, sugar, potato and a touch of vanilla.

You can experiment with countless flavors to give your Panellets a personal touch, be it coconut, chocolate, hazelnut, praline, lemon, coffee... Or all together! Don't forget to listen to our meticulously selected playlist while you cook, the perfect climate to cultivate sweet memories. Get ready to bake and enjoy!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 475 gr marcona almond powder

  • 420 gr sugar

  • 90 gr potato (cooked with skin, peeled and mashed)

  • 2 unbeaten egg whites

  • 2 c.c. teaspoons vanilla powder

  • 0.5 c.c. cinnamon powder

  • 1 lemon (peel)

  • Shiny bath

  • 25 gr sugar

  • 25 ml water

  • 50 gr egg yolks (1 = 25gr approx)

  • 50 gr glucose

  • Batter

  • 285 gr sprockets

  • 178 gr raw chopped almonds

Pasos

  • Preparation of marzipan for Pine Nut or Almond Panellets
  • Mix the marcona almond powder, sugar, cooked and mashed potato, egg whites, grated lemon peel, cinnamon powder and vanilla in a steel or earthenware casserole until a homogeneous mass is obtained. Work the dough until it does not hook, for this it is necessary to work it with spatulas so as not to give too much heat to the dough.
  • Moisten the pine nuts and almonds with egg whites. Add very little egg white, otherwise they will not stick together.
  • Form small balls with the dough, for the almond panellets of approximately 22 grams each, if you make them with pine nuts, make balls of 16 grams each. It is advisable to do this with gloves so as not to transfer too much heat to the dough.
  • Coat with pine nuts or almonds according to your preference.
  • Preparation of other types of Panellets (see below for different panellets options)
  • Divide the remaining dough into as many parts as types of panellets you wish to make.
  • Integrate each additional ingredient into a portion of the dough.
  • Form each portion of dough into balls.
  • Cooking panellets
  • Preheat the oven to 180 °C.
  • Grease a baking sheet with a little oil. Alternatively, you can use baking paper.
  • Place the balls on the tray and bake for 10 minutes.
  • Take the panellets out of the oven for a moment, bathe the panellets with the shiny bath of syrup, egg yolks and glucose. Put them back in the oven for the last browning. Raise the panellets tray one step and put them in the oven for 4-5 minutes. You must be attentive in this step to remove if they are sufficiently browned.
  • Make sure the panellets are browned a little, they should only be a little colored underneath and golden on top. If you are going to use the broiler, you can put a tray in between so that it does not hit directly and more uniform heat is applied.

Notas

  • Make sure the marcona almonds and potatoes are well ground or crushed to obtain a smooth texture in the dough.
  • When making small balls with the dough, make sure they are the same size so that they bake evenly. The balls for the pine nut panellets should be somewhat smaller, about 16-17 grams (per unit), since about 10-11 grams of pine nuts will be added. The balls for the almond panellets can weigh about 20 grams, since about 7 grams of almonds will be added in the batter.
    • >
  • Use spatulas instead of hands to knead, so as not to heat the marzipan.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 30g
  • Total number of serves: 6
  • Calories: 790kcal
  • Fat: 52g
  • Saturated Fat: 4.6g
  • Trans Fat: 0g
  • Cholesterol: 61mg
  • Sodium: 204mg
  • Potassium: 224mg
  • Carbohydrates: 99.41g
  • Fiber: 1.83g
  • Sugar: 61.64g
  • Protein: 7.67g
  • Calcium: 285mg
  • Iron: 8.93mg
Coffee panellets
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Coffee panellets

Recipe by Bernie Torras
0.0 from 0 votes
Course: DessertCuisine: CatalanaDifficulty: Very easy
Rations

8

rations
Preparation time

20

minutes
Cooking time

10

minutes
Calories

379

kcal/ration
Resting time

15

minutes
Cooling time

30

minutes
Total time

1

hour 

15

minutes

We end this delicious culinary trip to Catalunya with this recipe for Panellets de Café. This dessert is a perfect fusion of marcona almonds and coffee, creating an unforgettable taste experience. Easy to make and absolutely delicious, it is the perfect complement to any occasion. Turn on your favorite playlist and let the magic of "la castanyera" envelop you!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 350 gr marcona almond powder

  • 290 gr sugar

  • 240 gr potatoes (cooked with skin, peeled and mashed)

  • 2 c.s. tablespoons of soluble coffee

  • 1 c.c. cognac

  • 1 c.c. water

Pasos

  • Preparation of marzipan for coffee Panellets
  • Dissolve the tablespoons of soluble coffee with cognac and water. Reserve this mixture for the other ingredients.
  • Mix the marcona almond powder, sugar, cooked and mashed potato, egg whites and dissolved coffee in a steel or earthenware casserole until a homogeneous mass is obtained. Work the dough until it does not hook, for this it is necessary to work it with spatulas so as not to give too much heat to the dough.
  • Coat the balls with sugar.
  • Form the dough into small balls. Score them in the middle with a knife.
  • Cooking coffee panellets
  • Preheat the oven to 180 °C.
  • Grease a baking sheet with a little oil.
  • Place the balls on the tray and bake for 8 to 10 minutes. Raise the panellets tray one step and put them in the oven to gratinate. You must be attentive in this step to remove if they are sufficiently browned.
  • Make sure the panellets are browned a little, they should only have a little color underneath and golden on top. If you are going to use the broiler, you can put a tray in between so that it does not hit directly and more uniform heat is applied.

Notas

  • Make sure the marcona almonds and potatoes are well ground or crushed to obtain a smooth texture in the dough.
    • >
  • When making small balls with the dough, make sure they are the same size so they bake evenly.
  • Use spatulas instead of your hands to knead, so as not to give the marzipan heat.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 22g
  • Total number of serves: 10
  • Calories: 379kcal
  • Fat: 15.9g
  • Saturated Fat: 1.2g
  • Sodium: 3.5mg
  • Carbohydrates: 30.6g
  • Fiber: 3.5g
  • Sugar: 29.4g
  • Protein: 5.7g
Macadamia nut panellets
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Macadamia nut panellets

Recipe by Bernie Torras
0.0 from 0 votes
Course: DessertCuisine: CatalanaDifficulty: Very easy
Rations

8

rations
Preparation time

20

minutes
Cooking time

10

minutes
Calories

464

kcal/ration
Resting time

0

minutes
Cooling time

0

minutes
Total time

30

minutes

Discover the magic of macadamia nut panellets, a delicacy that combines the softness of marzipan with the crunchy touch of nuts. In just 30 minutes, create these little gastronomic gems that are the epitome of flavor and texture. Perfect to share with the family or to treat yourself. Put on your favorite playlist and get to work!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 300 gr Marcona almond powder

  • 200 gr Powdered sugar

  • 150 ml Cream

  • 150 gr Macadamia nuts

Pasos

  • Marzipan preparation
  • Mix 400 grams of marcona almond powder with 260 grams of powdered sugar and 200 ml of cream to form the marzipan dough.
  • Formation of panellets
  • With the marzipan dough, form small balls, somewhat smaller than in a conventional panellet.
  • Insert a macadamia nut in the center of each ball. Shape the panellet back into a ball with the macadamia inside.
  • Sugar coating
  • Dredge each marzipan ball in powdered sugar.
  • Oven cooking
  • Preheat the oven to 180ºC.
  • Place the balls on a baking sheet and bake for 8 to 10 minutes.

Notas

  • Use room temperature cream to ensure a more homogeneous mixture of the marzipan.
  • When making small balls with the dough, make sure they are the same size so that they bake evenly.
  • Use spatulas instead of hands to knead, so as not to heat the marzipan.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 20g
  • Total number of serves: 5
  • Calories: 464kcal
  • Fat: 8.47g
  • Saturated Fat: 1.77g
  • Trans Fat: 0g
  • Cholesterol: 58.75mg
  • Sodium: 4.49mg
  • Potassium: 75.18mg
  • Carbohydrates: 35g
  • Fiber: 1.18g
  • Sugar: 5.86g
  • Protein: 2g
  • Vitamin A: 16IU
  • Calcium: 26.4mg
  • Iron: 0.4mg
If you are looking for 10

Key points of the recipe


  1. Preparation of the marzipan: Carefully mix the ground almonds, sugar, mashed potato, egg whites, lemon zest, cinnamon and vanilla until a homogeneous mass is obtained. Avoid working the dough with your hands so as not to overheat it.

  2. Forming and Batter: Form dough balls of uniform size for even baking. Dredge the balls in pine nuts or almonds, making sure they are well adhered. For other variations, add the additional ingredients to the dough and form into balls.

  3. Baking and Finishing: Preheat the oven and bake the balls for the indicated time, watching their coloring. For a shiny finish, bathe the panellets with the syrup, egg yolks and glucose before the last browning in the oven.


Pairing with wine

Panellets are sweets of Catalan origin that are traditionally eaten during the celebration of the feast of All Saints. They are sweet pastries made with almonds and sugar, and can have a variety of flavors with the addition of other ingredients, such as coconut, chocolate, hazelnut, quince, among others.

Because of their sweetness and texture, panellets harmonize well with sweet wines. Specifically, a Moscatel wine is a good choice. This wine is sweet and aromatic, with notes of honey and nuts, which complement the almond and sugar flavors of the panellet. The rich, sweet palette of Moscatel flavors fits perfectly with the sweetness of these pastries, without overwhelming them.

As for the body of the wine, Moscatel wines tend to be medium to full-bodied, and their richness can help balance the density and texture of the panellets.

A pairing we should avoid would be to try to pair panellets with dry or strong red wines, as the flavors and sweetness of panellet can contrast unfavorably with the dryness and strong flavors of this type of wine.

Beer pairing

This traditional dessert from Catalonia, Panellets, with its sweet touches and a texture that mixes crunchy and soft, pairs well with beers that help balance that sweetness and enhance the intensity of its flavors.

A good suggestion would be a Red Ale, a beer that has a balance between malty sweetness and hop bitterness. The red beer will provide a caramel note that pairs very well with the ingredients of the Panellets, especially with those of pine nuts and almonds.

Another option would be a Belgian Ale, a style of beer that brings a smooth, hearty malt sweetness with a slight hint of spice and fruit. This complements the sweetness of the Panellets very well without overshadowing their flavor.

In case you are enjoying the chocolate Panellets, you could opt for a Porter style beer, which has roasted flavors and notes of chocolate and roasted malt that highlight and complement the chocolate in the Panellets.

In any case, beers with very strong or bitter flavors, such as IPAs, should be avoided, as they could overpower the delicate and sweet taste of Panellets. It would also be advisable to avoid beers with a very high alcohol content, as these can cause the flavor to become too intense and overwhelm the palate.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Eggs, Nuts, Lupines

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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