Panellets are small marzipan sweets that that come in different forms and variations. They are made from three types of marzipan; basic, coarse, and fine, and various candied fruits or jams can be added to the marzipan. They are an all-natural product made using as few ingredients as possible, without the addition of any artificial colourings or preservatives.
The marzipan is made by combining one kilogram of ground almonds with one kilogram of sugar and adding one whole egg, after which the combination is left to rest for 24 hours. The additional ingredients are then added to the mix, and they can include lemon and orange peel, hazelnuts, pine nuts, chestnuts, coffee, etc.
Panellets are then shaped and baked in the oven at approximately 220°C. Traditionally prepared for the feast of All Saints, these sweets are typically enjoyed with a glass of dessert wine on the side.
Spanish Marzipan Sweet | (Panellets)
Course: Dessert, SnackCuisine: SpanishDifficulty: Easy4
servings1
hour10
minutes300
kcal1
hour10
minutesPanellets are small marzipan sweets that that come in different forms and variations. They are made from three types of marzipan; basic, coarse, and fine, and various candied fruits or jams can be added to the marzipan. They are an all-natural product made using as few ingredients as possible, without the addition of any artificial colourings or preservatives.
Ingredients
3 eggs, divided
zest of one small lemon
1 1/2 cups (300 grams) packed brown sugar
3 1/2 ounces (100 grams) Yukon gold potato, cooked, peeled and mashed with a fork
18 ounces (500 grams) almond flour
12 ounces (350 grams) raw pine nuts or finely-chopped almonds (or a 50/50 mix of both)
Directions
- Make the marzipan. In a large mixing bowl*, stir together one egg, lemon zest and brown sugar until combined. Add in the mashed (cooked) potato and stir until combined. Gradually add in the almond flour and stir (or you may need to use your hands) the dough until it is completely combined, taking care not to overwork the dough. At this point, you can either begin to roll out the dough. Or you can shape it into a disk, cover it with plastic wrap, and refrigerate for up to 48 hours until ready to use.
- Roll the panellets. Roll the marzipan dough into 1-inch balls (for the pine nut version) or 1-inch little logs (for the almond version), about 20 grams each. Whisk one egg in a small bowl, and place the pine nuts or almonds in a second bowl. Dip a dough ball into the egg mixture until it is completely coated. Then transfer the dough ball to the bowl of nuts, and use your hands to gently press the nuts so that the entire ball is covered. (This takes some patience and will require you to get your hands dirty, so plan for this step to take some time.)
- Prepare the oven. Heat the oven to 425°F.
- Brush the panellets. Place the rolled panellets onto a large parchment-covered baking sheet. Whisk the final egg plus 1 tablespoon of water together in a small bowl. Then brush each of the panellets with the egg wash.
- Bake. Bake for 10 minutes, or until the tops of the panellets are lightly golden. (Be sure to keep a close eye on them so that the nuts do not burn.)
- Serve. Enjoy the panellets while they are nice and warm. Or you can store them in a sealed container at room temperature for up to 1 week, or freeze for up to 3 months.
