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Panellets for All Saints’ Day: a dainty bite



Panellets are a traditional Spanish sweet which is made for All Saints’ Day.

I didn’t want to be home sick today, the All Saints’ Day. So I decided to bake some panellets, a traditional Spanish dessert of All Saints’ Day. They are small round cakes, made with marzipan and coated with pine nuts. A sweet and smooth bite, easy to make so here you have the recipe.



500 gr. ground almonds

500 gr. sugar

1 cup water

250 gr. potato

2 eggs

150 gr. pine nuts to coat the marzipan

Boil the potato until cooked.  Let it cool down and then mash it.

In a saucepan, put sugar and water on a medium heat and stir until sugar blends. Reduce heat and simmer it until getting a thick syrup. Add the mashed potato and the ground almonds and blend the mixture. Remove the saucepan from heat and cool down.

Separate the white from the yolk of two eggs. Reserve the white egg and add the two yolks in the mixture. Blend until getting a dough.

Pre-heat the oven to 180C degrees. Grease a baking sheet.

Put the pine nuts in a bowl. With your hands, roll the dough into small balls and coat with the pine nuts. Brush each one with a bit of egg white.

Place the panellets on the baking sheet. Bake cookies just long enough to brown the pine nuts. Once pine nuts are golden, take panellets out from the oven and cool down. Ready to dig in!


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