gimmesomeoven5.0
Panellets
This traditional Catalan panellets recipe is easy to make, naturally gluten-free, and easy to customize with a variety of different toppings.
👥 45 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 1h🔥 Cook: 10 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●whisk
- ●oven
- ●baking sheet
📝 Preparation Steps
1
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.
2
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.)
3
Prepare the oven. Heat the oven to 425°F.
4
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.
5
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.)
6
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.
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