Panellets of pine nuts and almonds
8
rations1
hour15
minutes15
minutes572
kcal/ration30
minutes30
minutes2
hours30
minutesMake 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!
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
- Kitchen brush 22cmVer precio
- Espátulas de cocinaVer precio
Información nutricional (por ración)*
- Serving Size: 30g
- Total number of serves: 6
- Calories: 790kcal
- Carbohydrates: 99.41g
- Protein: 7.67g
- Fat: 52g
- Saturated Fat: 4.6g
- Trans Fat: 0g
- Cholesterol: 61mg
- Sodium: 204mg
- Potassium: 224mg
- Fiber: 1.83g
- Sugar: 61.64g
- Calcium: 285mg
- Iron: 8.93mg
Coffee panellets
8
rations20
minutes10
minutes379
kcal/ration15
minutes30
minutes1
hour15
minutesWe 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!
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
- Espátulas de cocinaVer precio
Información nutricional (por ración)*
- Serving Size: 22g
- Total number of serves: 10
- Calories: 379kcal
- Carbohydrates: 30.6g
- Protein: 5.7g
- Fat: 15.9g
- Saturated Fat: 1.2g
- Sodium: 3.5mg
- Fiber: 3.5g
- Sugar: 29.4g
Macadamia nut panellets
8
rations20
minutes10
minutes464
kcal/ration0
minutes0
minutes30
minutesDiscover 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!
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
- Espátulas de cocinaVer precio
Información nutricional (por ración)*
- Serving Size: 20g
- Total number of serves: 5
- Calories: 464kcal
- Carbohydrates: 35g
- Protein: 2g
- Fat: 8.47g
- Saturated Fat: 1.77g
- Trans Fat: 0g
- Cholesterol: 58.75mg
- Sodium: 4.49mg
- Potassium: 75.18mg
- Fiber: 1.18g
- Sugar: 5.86g
- Vitamin A: 16IU
- Calcium: 26.4mg
- Iron: 0.4mg