Ingredients with Measurements:
- 200g ground hazelnuts
- 200g powdered sugar
- 2 egg yolks
- 50g dark chocolate chips
- 1 tsp vanilla extract
- Pinch of salt
- Powdered sugar for dusting
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Electric mixer
- Spatula
- Small saucepan
- Double boiler or microwave for melting chocolate
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the ground hazelnuts, powdered sugar, egg yolks, vanilla extract, and salt. Mix well until a dough forms.
3. Melt the chocolate chips in a double boiler or microwave, stirring occasionally until smooth.
4. Add the melted chocolate to the dough and mix until well combined.
5. Using your hands, shape the dough into small balls or any desired shape.
6. Place the panellets on the prepared baking sheet and bake for 10-12 minutes or until lightly golden.
7. Remove from the oven and let cool for a few minutes before dusting with powdered sugar.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
5. Temperature:
350°F (180°C)
Serving size:
Makes about 20-25 panellets
Nutritional information:
Per serving (1 panellet):
- Calories: 110
- Fat: 7g
- Carbohydrates: 11g
- Protein: 2g
- Sugar: 9g
- Sodium: 5mg
Substitutions for ingredients:
- Almond flour can be used instead of ground hazelnuts.
- Milk or white chocolate chips can be used instead of dark chocolate chips.
Variations:
- Add chopped hazelnuts or almonds to the dough for extra crunch.
- Roll the panellets in cocoa powder or chopped nuts before baking.
- Add a pinch of cinnamon or nutmeg to the dough for extra flavor.
Tips and tricks:
- Make sure the dough is well mixed and not too dry or too wet.
- Dust the panellets with powdered sugar while they are still warm for better adherence.
- Store the panellets in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the panellets in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The panellets can be reheated in the oven at 350°F (180°C) for a few minutes until warm.
Presentation ideas:
Arrange the panellets on a platter and dust with powdered sugar. Serve with coffee or tea.
Garnishes:
Sprinkle chopped hazelnuts or almonds on top of the panellets before serving.
Pairings:
Serve the panellets with a glass of red wine or a cup of hot chocolate.
Suggested side dishes:
The panellets can be served as a dessert or snack on their own.
Troubleshooting advice:
- If the dough is too dry, add a little bit of water or egg white.
- If the dough is too wet, add more ground hazelnuts or powdered sugar.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and equipment before preparing the recipe.
Food history:
Panellets are a traditional Catalan dessert typically made during the All Saints' Day celebration in November.
Flavor profiles:
The panellets have a nutty and sweet flavor with a hint of chocolate.
Serving suggestions:
Serve the panellets as a dessert or snack with coffee or tea.
Related Categories
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Region: Spanish
Taste: Sweet, Nutty, Chocolatey, Rich