Ecomely

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Panellets: photo of the dish
Illustrative photo: Mutari 15:57, 30 October 2007 (UTC) — Public domain, Wikimedia Commons
Snacks & baking

Panellets

Small balls of marzipan rolled in pine nuts, coconut or flaked almonds, sometimes topped with jam or candied fruit. They are traditionally made for All Saints' Day in Catalonia, served with sweet drinks.

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Ingredients

Ingredients

Décor

Spices & seasoning

Optional extras

Nutrition facts

884 kcal per serving

Protein
21.9 g
Carbohydrates
46.8 g
of which sugars
43.1 g
Fat
65.1 g
of which saturated fat
11.9 g
Fiber
11.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a bowl, mix the almond powder, icing sugar, salt and grated lemon zest.
  2. Add the egg white and the water, then knead by hand until you get a soft, smooth dough.
  3. Shape small balls about 2 cm in diameter, pressing the dough firmly.
  4. Roll the balls in the pine nuts, coconut or flaked almonds to coat them.
  5. Place them on a baking sheet lined with parchment paper. Brush the ones that should brown with egg yolk, leaving the others plain.
  6. Bake at 180 °C for 10 to 12 minutes, until golden on top.
  7. Let cool completely before serving. They keep for several days in an airtight tin.

Variations and tips

Sweet potato version. Replace part of the almond powder with cooked sweet potato purée, and serve them for All Saints' Day.

Using what's available here. Shop-bought almond powder works very well, and the desiccated coconut can be replaced with chopped pistachios.

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Original Ecomely recipe.