Ingredients with Measurements:
- 1 cup ground almonds
- 1/2 cup granulated sugar
- 1 egg
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon almond extract
- 1/2 cup powdered sugar
- 1 egg white
- Whole almonds for decoration
Special equipment needed:
- Piping bag with a star tip
- Baking sheets lined with parchment paper
Step-by-step instructions:
1. In a large bowl, mix together the ground almonds, granulated sugar, cocoa powder, and salt.
2. Add in the egg and almond extract, and mix until a dough forms.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
4. Preheat the oven to 350°F (180°C).
5. In a separate bowl, whisk together the powdered sugar and egg white until smooth.
6. Roll the chilled dough into small balls, about 1 inch in diameter.
7. Dip each ball into the egg white mixture, then place onto the lined baking sheets.
8. Using the piping bag with the star tip, pipe a small amount of the egg white mixture onto the top of each ball.
9. Press a whole almond onto the top of each ball.
10. Bake for 10-12 minutes, or until the panellets are firm to the touch.
11. Allow to cool completely before serving.
Time:
Preparation time: 45 minutes
Cooking time: 10-12 minutes
Temperature:
350°F (180°C)
Serving size:
Makes approximately 20-24 panellets
Nutritional information:
Calories per serving: 100
Total fat: 6g
Saturated fat: 0.5g
Cholesterol: 10mg
Sodium: 30mg
Total carbohydrates: 11g
Dietary fiber: 1g
Sugars: 9g
Protein: 2g
Substitutions for ingredients:
- Ground hazelnuts can be used instead of ground almonds.
- Vanilla extract can be used instead of almond extract.
Variations:
- Roll the panellets in chopped nuts or coconut flakes before baking.
- Add a teaspoon of orange zest to the dough for a citrusy twist.
- Use white chocolate instead of cocoa powder for a different flavor.
Tips and tricks:
- Make sure the dough is well chilled before rolling into balls to prevent sticking.
- If the dough is too dry, add a tablespoon of milk to help it come together.
- Use a small cookie scoop to make uniform-sized balls.
Storage instructions:
Store the panellets in an airtight container at room temperature for up to 1 week.
Reheating instructions:
Panellets can be reheated in a 350°F (180°C) oven for 5-7 minutes.
Presentation ideas:
Arrange the panellets on a platter and dust with powdered sugar for a festive touch.
Garnishes:
Sprinkle chopped nuts or coconut flakes over the panellets for added texture.
Pairings:
Serve with a cup of hot chocolate or coffee for a cozy treat.
Suggested side dishes:
Panellets are a sweet treat on their own, but can also be served alongside fresh fruit or a cheese plate.
Troubleshooting advice:
- If the dough is too sticky, add more ground almonds or cocoa powder.
- If the panellets spread too much during baking, chill the dough for longer before rolling into balls.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before and after handling raw eggs.
Food history:
Panellets are a traditional Catalan dessert typically served during the All Saints' Day holiday in November.
Flavor profiles:
Rich chocolate flavor with a nutty almond undertone.
Serving suggestions:
Serve the panellets on a platter with a dusting of powdered sugar and a cup of hot chocolate for a cozy treat.
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Region: Spanish