Description
Panellets are traditional Catalan almond treats that are sweet, soft, and often adorned with pine nuts, cocoa, or coconut. These bite-sized delights combine ground almonds, sugar, and lemon zest into a smooth dough that’s chilled, shaped into small balls, and lightly baked to a delicate golden finish. Perfect for festive occasions or as a sweet snack, panellets offer a delightful texture and subtle citrus aroma balanced by the rich nuttiness of almonds and the nutty crunch of pine nuts.
Ingredients
Base Dough
- 2 cups (200 g) ground almonds (almond flour)
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 teaspoon lemon zest
Topping & Optional Flavors
- ½ cup pine nuts
- Optional: cocoa powder
- Optional: coffee powder
- Optional: shredded coconut
- 1 egg (beaten, for brushing)
Instructions
- Mix dry ingredients. In a mixing bowl, combine ground almonds, granulated sugar, and lemon zest thoroughly until evenly blended and fragrant.
- Add egg and form dough. Crack in one large egg and mix it into the dry ingredients until it forms a soft, pliable dough that holds together well.
- Chill the dough. Cover the dough securely with plastic wrap or a lid and refrigerate it for at least 30 minutes to firm up and develop flavors.
- Prepare oven and tray. Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper to prevent sticking and ensure even baking.
- Shape the panellets. Remove the dough from the fridge and shape it into small balls approximately 1 inch in diameter for uniform baking.
- Add pine nut coating. Roll some of the dough balls gently in pine nuts, pressing lightly so the nuts adhere well to the surface.
- Apply optional coatings. Leave some dough balls plain, and roll others in cocoa powder, coffee powder, or shredded coconut according to taste preferences.
- Arrange on baking tray. Place all the shaped balls on the prepared parchment-lined baking sheet, leaving a little space between each.
- Brush with egg wash. Lightly brush the tops of all panellets with beaten egg to give them a shiny, golden-brown finish when baked.
- Bake to perfection. Bake in the preheated oven for 12 to 15 minutes, or until the panellets are lightly golden and just set on the outside.
- Cool before serving. Allow the panellets to cool completely on a wire rack before serving to enhance texture and flavor.
Notes
- Ensure the dough is not too wet; if sticky, chill longer or dust hands with almond flour when shaping.
- For a more pronounced lemon flavor, adjust the lemon zest slightly higher or add a few drops of lemon juice if desired.
- Panellets can be stored in an airtight container at room temperature for up to 5 days.
- Toasting pine nuts beforehand can add an extra depth of flavor.
- These treats are naturally gluten-free since they use almond flour rather than wheat flour.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Catalan
