Ingredients
Marzipan base
- 500 gground almonds
- 500 gcaster sugar
- 1egg
- grated zest of 1 lemon
- 200 gboiled floury potato or sweet potato, cooled and riced
Pine nut coating
- 300 gpine nuts
- 1egg, beaten
Other coatings
- desiccated coconut
- chopped almonds
- cocoa powder
- candied fruit
- coffee essence
To glaze
- 1egg yolk beaten with a little water
To serve
- moscatell, sweet muscat wine
- roasted chestnuts
Directions
- Boil the potato whole in its skin, then peel and rice it while hot and let it cool completely. Cook it in its skin so it does not take on water. A wet potato makes a slack paste that will not hold a shape.
- Mix the ground almonds and sugar, then work in the egg, lemon zest and the cooled riced potato. Knead it into a firm, smooth marzipan paste. It should hold together without sticking to your hands.
- Add a little more ground almond if it is soft. The overnight rest is what firms the paste and lets it dry slightly, and panellets shaped from fresh paste spread and crack in the oven.
- Roll the plain paste into small balls about the size of a walnut. Press the pine nuts into the ball with your palm so they are properly embedded, not just resting on the surface.
- Roll the other portions in coconut, chopped almond or cocoa. Set them on a lined tray with a little space between. Brush the pine nut ones with beaten egg yolk for colour.
- Bake at 200°C (390°F) for 8 to 10 minutes only. Pine nuts go from golden to black in under a minute, and the whole batch is judged on their colour. Take them out while they still look slightly underdone in the middle, because they set on the tray.
- Cool them completely on the tray before moving them, since they are fragile while warm. They keep a week in a tin and are better after a day or two.
Technique
- Pine nuts are the most expensive ingredient and the ratio of nuts to paste is what marks a good panellet.
- Sweet potato gives a softer, sweeter paste than ordinary potato.
- They can be made several days ahead and improve slightly.
Substitutions
- Ready-made marzipan, worked with a little riced potato.
- Chopped almonds or flaked almonds in place of pine nuts, which is far cheaper.
Variations
- Coconut, coffee, chocolate and quince versions.
- Made without potato, which is richer and firmer.
- With a candied cherry pressed into the top.
History
Catalan sweets of the Castanyada, traditionally shared on 1 November with roasted chestnuts and sweet wine.
Frequently asked questions
What is Panellets?
Panellets is a dessert from Spain: small marzipan balls rolled in pine nuts, baked for All Saints’ night. Catalan sweets of the Castanyada, traditionally shared on 1 November with roasted chestnuts and sweet wine.
How long does Panellets take to make?
Panellets takes 40 min plus overnight resting of preparation and 10 min of cooking. The recipe makes about 40. It is rated medium to make.
What can I substitute in Panellets?
Yes, within limits. Ready-made marzipan, worked with a little riced potato. Chopped almonds or flaked almonds in place of pine nuts, which is far cheaper.
What is the most important thing to get right in Panellets?
Bake at 200°C (390°F) for 8 to 10 minutes only. Pine nuts go from golden to black in under a minute, and the whole batch is judged on their colour. Take them out while they still look slightly underdone in the middle, because they set on the tray.
