By Marta Laurent Veciana
Passionate Tour Guide & Founder of ForeverBarcelona
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OUR PANELLETS RECIPE IN 5 EASY STEPS
All Saint’s in Catalonia is a festivity that is far from the scary anglo-saxon Halloween (even if unfortunately globalization is spreading Halloween parties over hear as well… people wants to do what they see in the movies!)
All Saints is a time to be with the family, if possible by the fire and telling stories, visit your death ones in the cemetery, and eating chestnuts, sweet potatoes and… panellets!
Although you can buy them in all pastry shops (I usually point them out during my tours of the Old Town) and supermarkets these days, it’s fun to cook them at home. It’s easy:
This is our tried and tested recipe for panellets:
FOR THE BASIC PASTE you’ll need (around 40 units):
– 250gr (8.8 ounces) of sugar
– 500 (17.6 ounces) of almond powder
– 3 eggs.
NOTE: some recipes add also one boiled big potato, but I prefer to trust the experts, so here we won’t use it.
FOR SPECIAL PANELLETS you can use:
– either 150gr (5.2 ounces) of pine nuts
– or 150gr (5.2 ounces) of sliced or minced almond
– or 1 bag of candied cherries
– or 1 bag of grated coconut
– or 1 pack of quince paste
– or 1 lemon
– or some ground coffee
– or some cacao powder
Prepare the basic dough
Mix the sugar and the almonds with the eggs and work it until it becomes a thin dough. Then let it rest for 24h (or if you don’t have that much time, keep working on the paste longer, and do not let it go too soft). If the paste gets too dry, you can add a little bit of water or another egg.
Make the little balls
Scoop off bits of douch and roll them in your hands to form small balls the size of a walnut. Remember to set some basic paste aside before if you are planning to make some coffee or cacao ones. Now you have your basic panellets ready to decorate!
Create your favorite panellets specialties:
- Classic pine nut panellets: Dip the panellets in egg white, then roll them over a surface full of pine nuts until the balls are completely covered by the nuts (it’s easier if your hands are wet). To finish, paint the panellets with egg yolk. They are the most popular ones.
- Almond panellets: same thing but here the panellets won’t have a ball shape but a half-moon shape (croissant like), to follow the tradition.
- Cherry panellets: make a ball and stick half a candy cherry on the top.
- Coconut panellets: you’ll have to mix the basic paste with as much coconut. Make either balls or pyramids.
- Quince panellets: slice the quince in small pieces, and stick a piece on the top of each panellet. They can be balls or long shaped.
- Lemon panellets: mix the basic paste with the skin of the lemon and some drops of its juice. Make balls and cover them with sugar or whisked eggs.
- Coffee or chocolate panellets: mix the basic paste with the coffee or the cacao before making the balls.
Bake them in the oven at a quite hot temperature for 10 minutes. Panellets dry as they cool down. They taste better one or two days after they have been baked.
AND BONUS! Here are some more ideas to make awesome panellets this Fall:
More ideas to stimulate your creativity
Before baking, pour a spoonful of marmalade on top of each, or use caramelized orange or other type of nuts… And try other shapes: mushroom-like, triangles…
And serve as desert with some sweet wine (muscatel wine is highly recommended!). Good appetite!
What’s your favorite Autumn treat?
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