Last night’s castanyada was fun and all the food was yummie, especially the panellets! Today I’m offering you the recipe for my favourite panellet: the one covered with pine nuts. Enjoy!
The name “panellet” literally means small bread or bun. But panellets are usually bite size pastries made with almond paste and covered with various things, such as cocoa powder, grated coconut, almond flakes or pine nuts. The recipe and photos are all by my friend Didi van Haren, of Bijzonder Spaans. Here goes…
Panellets with pine nuts:
500 gram finely grated almonds
375 gram sugar
100 gram potato
grated lemon zest
Boil the potato in its skin until soft. Remove the skin and mash the potato. Leave to cool…
Mix the sugar and the finely grated almond with the cooled potato mash and some grated lemon zest in a bowl, and add one egg. Mix and knead until you get a compact dough. Allow to rest for about 30 minutes in the fridge.
Beat the other egg in a deep dish. Make little balls (approx. 4cm in diameter) out of the dough. Dip each ball into the egg and roll through the pine nuts (or grated coconut, cocoa powder, chocolate chips, etc.)
Press the pine nuts into the dough a bit, so that they are properly stuck, and place them on a tray lined with baking parchment. If you brush some egg yolk over the panellets, they’ll turn a nice golden brown. Bake in a pre-heated oven for 10-15 minutes at 200ºC.
Serve with a muscat wine, or with a good cup of tea. Enjoy!
All images by Didi van Haren, of Bijzonder Spaans, a wonderful cookery blog (it’s in Dutch, so you may want to use your browser’s translation app) with mostly Spanish recipes. Thanks Didi for yet another delicious recipe!