Vegan Panellets

Despite the traditional character of the panellets, every year great pastry chefs in Catalonia innovate the recipe, combining different ingredients, aromas and shapes. To taste the colors! Although I prefer the classic ones, those with pine nuts, and also with two versions that have also been made for a long time, those with strawberry and coconut.

  • 200 g. of almond powder
  • 200 g. of icing sugar
  • 40 g. of water
  • ½ lemon zest
  • For pine nut batter
  • 200 g. of pine nuts
  • 10 g. of flour
  • 40 g. of water
  1. Preheat oven to 220º
  2. Mix the almonds, sugar, lemon zest and water to form a dough.
  3. Take 25 gram portions and shape them into balls.< /li>
  4. In a deep plate or bowl, mix the flour with the water. Add the pine nuts and mix so that they are well coated.
  5. Batter the balls in the previous mixture. You will need to apply a little pressure so that the sprockets hold well. If there are spaces where the pine nuts have not adhered, place them one by one.
  6. Bake the panellets at 220º for about 10 minutes or until the pine nuts are golden brown.
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