25
Easy
1h + 2h
When the Castanyada arrives, the pastry shops are filled with colorful trays full of panellets of all types, colors and shapes, giving a modern touch to this traditional dessert. However, almond panellets remain one of the classics that never go out of style. Their round shape, the size of a dessert spoon, makes them ideal to consume individually after the traditional chestnuts and sweet potatoes. Like all the others, its base is made of marzipan, that is, mixing almonds, icing sugar and a light touch of water to soften the dough. Sometimes, some natural flavoring is added to the dough, such as lemon extract, and finally, egg. Follow the simple steps to get delicious almond panellets, golden on the outside and soft on the inside.
Ingredients:
Marzipan:
- 300 g almond flour
- 300 g icing sugar
- 1 egg
- A few drops of lemon essence
- 500 g almond kernels
- 1 egg + 1 egg to paint the panellets
- Mix the almond flour, icing sugar, lemon essence and egg until you get a compact marzipan dough.
- Wrap the marzipan with plastic wrap and leave it in the refrigerator for 12 hours.
- Beat an egg and mix it with the almond kernels. Cover and let it rest in the refrigerator for 12 hours.
- The next day, form a marzipan croquette of about 20 grams and cover them with the almond and egg mixture.
- Paint the panellets with beaten egg and place them on a baking tray covered with aluminum or baking paper.
- Bake for about 7 minutes at 220ºC.
