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Panellets Recipe

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4.2 from 2 reviews

This traditional Catalan panellets recipe is a delightful and naturally gluten-free dessert featuring a sweet marzipan base made with almond flour and cooked potatoes, coated with pine nuts or almonds. Easy to customize with various toppings, these bite-sized treats bake to a golden perfection in just 10 minutes, making them a perfect festive sweet or snack.

  • Total Time: 1 hour 10 minutes
  • Yield: 45 panellets

Ingredients

Marzipan Dough

  • 3 eggs, divided
  • Zest of one small lemon
  • 1 1/2 cups (300 grams) packed brown sugar
  • 3 1/2 ounces (100 grams) Yukon gold potato, cooked, peeled, and mashed
  • 18 ounces (500 grams) almond flour

Toppings

  • 12 ounces (350 grams) raw pine nuts or finely chopped almonds, or a 50/50 mix of both

Instructions

  1. Make the marzipan: In a large mixing bowl, stir together one egg, lemon zest, and brown sugar until combined. Add the mashed cooked potato and stir well. Gradually incorporate the almond flour and mix thoroughly, using your hands if necessary, until the dough is fully combined without overworking it. You can roll the dough immediately or shape it into a disk, cover with plastic wrap, and refrigerate up to 48 hours.
  2. Roll the panellets: Shape the marzipan dough into 1-inch balls (about 20 grams each) for the pine nut version or into 1-inch logs for the almond version. Whisk one egg in a small bowl, and place the pine nuts or chopped almonds in another. Dip each dough piece into the egg wash to coat it completely, then roll it gently in the nuts, pressing to adhere evenly. This step requires patience and handling the sticky dough.
  3. Prepare the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  4. Brush the panellets: Arrange the rolled panellets on the prepared baking sheet. Whisk the remaining egg with 1 tablespoon of water to make an egg wash, then brush each panellet generously to give a beautiful glaze.
  5. Bake: Bake the panellets for about 10 minutes until the tops are lightly golden. Watch them closely to prevent the nuts from burning.
  6. Serve: Enjoy the panellets warm, or store them in an airtight container at room temperature for up to one week. They also freeze well for up to three months.

Notes

  • You can use a food processor to pulse all marzipan dough ingredients instead of mixing by hand; it works excellently.
  • Refrigeration of the dough before shaping is traditional but optional; the dough can be rolled out right away with good results.
  • Handling the sticky dough during nut coating is a bit messy but necessary for proper coverage.
  • Author: Maya
  • Prep Time: 1 hour
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Gluten Free, Vegetarian

Find it online: https://recipeteach.com/panellets-recipe/