Ingredients with Measurements:
- 1 cup ground walnuts
- 1 cup almond flour
- 1 cup powdered sugar
- 2 egg yolks
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup granulated sugar
- 1/4 cup water
- Additional powdered sugar for dusting
Special equipment needed:
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
- Pastry bag with a star tip
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the ground walnuts, almond flour, powdered sugar, cinnamon, and salt.
3. Add the egg yolks to the mixture and mix until a dough forms.
4. Roll the dough into small balls, about 1 inch in diameter.
5. In a small saucepan, combine the granulated sugar and water and heat over medium heat until the sugar dissolves.
6. Dip each ball into the sugar syrup and place them on the prepared baking sheet.
7. Using a pastry bag with a star tip, pipe a small rosette on top of each ball.
8. Bake for 12-15 minutes, or until the panellets are lightly golden.
9. Let the panellets cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. Dust the panellets with powdered sugar before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 12-15 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- Makes about 24 panellets
Nutritional information:
- Calories per serving: 120
- Fat: 8g
- Carbohydrates: 11g
- Protein: 3g
Substitutions for ingredients:
- Instead of ground walnuts, you can use ground hazelnuts or pecans.
- Instead of almond flour, you can use all-purpose flour or gluten-free flour.
- Instead of granulated sugar, you can use honey or maple syrup.
Variations:
- Instead of cinnamon, you can use cardamom or nutmeg.
- Instead of walnuts, you can use pistachios or macadamia nuts.
- Instead of rosettes, you can pipe a small dollop of jam or chocolate on top of each panellet.
Tips and tricks:
- Make sure to dip the panellets in the sugar syrup while they are still warm to help the syrup stick to the surface.
- Use a small cookie scoop or melon baller to help portion the dough into even balls.
- If the dough is too sticky, you can chill it in the refrigerator for 30 minutes before rolling it into balls.
Storage instructions:
- Store the panellets in an airtight container at room temperature for up to 1 week.
Reheating instructions:
- To reheat the panellets, place them in a 350°F (175°C) oven for 5-7 minutes, or until warmed through.
Presentation ideas:
- Arrange the panellets on a platter and dust them with powdered sugar.
- Serve the panellets with a cup of coffee or tea.
Garnishes:
- Dust the panellets with cocoa powder or chopped nuts for added flavor and texture.
Pairings:
- Serve the panellets with a glass of sherry or port for a traditional Spanish dessert.
Suggested side dishes:
- Serve the panellets with fresh fruit or a cheese plate for a light dessert.
Troubleshooting advice:
- If the panellets are too dry, add a little bit of water or egg yolk to the dough to help bind it together.
- If the panellets are too wet, add a little bit of almond flour or powdered sugar to the dough to help absorb the excess moisture.
Food safety advice:
- Make sure to wash your hands and all equipment thoroughly before handling the ingredients.
- Store the panellets in an airtight container to prevent contamination.
Food history:
- Panellets are a traditional Catalan dessert that is typically served during All Saints' Day (November 1st).
Flavor profiles:
- The panellets have a nutty and sweet flavor with a hint of cinnamon.
Serving suggestions:
- Serve the panellets as a dessert or a sweet snack.
Related Categories
Cooking Method: N/A
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Region: Spanish
Taste: Sweet, Nutty, Cinnamon, Cinnamon-Spiced