Panellets recipe
Last Updated on
Total: 30 min Diners: 40 u
In recent years in Spain we have strongly adopted the custom of celebrating All Saints’ Day in the manner of the Anglo-Saxon Halloween, but this year with the new state of alarm and with the holiday falling on the weekend is the perfect time to resume the usual sweets like these panellets whose preparation can be a very appetizing plan for a Saturday afternoon with the family.
What are panellets?
The ingredients in any panellet are sugar, eggs, boiled potato, ground almonds and grated lemon peel. However, once again they can be combined with other foods to give rise to different types of panellets.
The best known are the panellets of pine nuts, to which this ingredient is added on the surface. But you can also add other nuts or products such as coconut, chocolate, coffee or almonds. If you have not yet fulfilled the tradition of eating panellets on All Saints’ Day, this is your moment! With this recipe that we have made with the help of the Thermomix you have no excuse not to try them.
How to make panellets at home
Ingredients
Sugar, 250 g Raw almonds without skin, 250 g Zest of 2 or 3 lemons, yellow part only Egg white, 1 Water, 15 ml Cooked potato, 50 g
For the dough
Sugar, 250 g Raw almonds without skin, 250 g Zest of 2 or 3 lemons, yellow part only Egg white, 1 Water, 15 ml Boiled potato, 50 g
To assemble and bake the panellets
Pine nuts, 75 g Shredded coconut, 50 g Raw almond granules, 75 g Icing sugar, enough for coating Sour cherries or cherries in syrup, 5 Egg yolks, 2
Step 1
To prepare the batter, put the sugar in the Thermomix mixing bowl with the lemon peel and pulverize it by programming 30 s/ speed 10. Remove from the glass and set aside.
Step 2
Without washing the glass, put the almonds and grate for 12 s/ vel 6.
Step 3
Incorporate again the sugar flavored with lemon, egg white, water and cooked potato. Mix for 6 s/speed 6. Remove the dough from the glass and reserve it in an airtight container in the refrigerator for at least 10 hours.
Step 4
We heat the oven to 250ºC and meanwhile we are lining a baking sheet with baking paper.
Step 5
Form 10 balls a little smaller than the size of a walnut and coat them with the pine nuts, pressing well so that they stick together. Place them on the prepared tray.
Step 6
Form another 10 balls the size of a walnut and coat them with the grated coconut. Place them on the tray.
Step 7
Form another 10 balls the size of a walnut and knead them a little giving them a cylinder shape. Coat them with the almond granules and place them on the same tray.
Step 8
Form the last 10 walnut-sized balls and coat them in the powdered sugar. Place them on the tray, flatten with your index finger in the center and put half a cherry in each hole.
Step 9
Pince the pine nut and almond panellets with the beaten egg yolks. Bake the pan for 3-5 minutes (250°C) or until golden brown. Remove from the oven and let them cool before serving.
