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.
Ingredients
- 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
Preparation
- Preheat oven to 220º
- Mix the almonds, sugar, lemon zest and water to form a dough.
- Take 25 gram portions and shape them into balls.< /li>
- In a deep plate or bowl, mix the flour with the water. Add the pine nuts and mix so that they are well coated.
- 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.
- Bake the panellets at 220º for about 10 minutes or until the pine nuts are golden brown.
