Ingredients with Measurements:
- 1 cup ground almonds
- 1/2 cup powdered sugar
- 1/4 cup lemon juice
- 1/2 tsp lemon zest
- 1/2 cup shelled pistachios, finely chopped
- 1 egg white
- Additional powdered sugar for dusting
Special equipment needed:
- Food processor
- Mixing bowl
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a food processor, pulse the ground almonds, powdered sugar, lemon juice, and lemon zest until a smooth dough forms.
3. Transfer the dough to a mixing bowl and stir in the chopped pistachios.
4. Beat the egg white until stiff peaks form and fold it into the dough.
5. Roll the dough into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
6. Bake for 10-12 minutes, or until the panellets are 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
Serving size:
Makes about 20 panellets
Nutritional information:
Per serving (1 panellet):
Calories: 70
Total fat: 5g
Saturated fat: 0.5g
Cholesterol: 0mg
Sodium: 5mg
Total carbohydrates: 6g
Dietary fiber: 1g
Sugars: 4g
Protein: 2g
Substitutions for ingredients:
- Almonds can be substituted with hazelnuts or walnuts.
- Pistachios can be substituted with any other nuts, such as almonds or pecans.
- Lemon juice and zest can be substituted with orange juice and zest.
Variations:
- Add a pinch of ground cinnamon or cardamom to the dough for a warm, spicy flavor.
- Roll the panellets in additional chopped pistachios or powdered sugar for a different texture and appearance.
- Use different types of nuts or dried fruits to customize the recipe to your liking.
Tips and tricks:
- Make sure to finely chop the pistachios so they blend well with the dough.
- If the dough is too sticky, dust your hands with powdered sugar before rolling the balls.
- Let the panellets cool completely before dusting with powdered sugar to prevent it from melting.
Storage instructions:
Store the panellets in an airtight container at room temperature for up to 1 week.
Reheating instructions:
The panellets can be reheated in the oven at 350°F for a few minutes to crisp them up again.
Presentation ideas:
Arrange the panellets on a platter and dust with powdered sugar. Serve with a cup of tea or coffee.
Garnishes:
Garnish with a sprig of fresh mint or a slice of lemon for a pop of color.
Pairings:
Pair with a glass of sweet dessert wine, such as Moscato or Sauternes.
Suggested side dishes:
Serve with fresh fruit, such as sliced strawberries or raspberries, for a light and refreshing dessert.
Troubleshooting advice:
- If the dough is too dry, add a little more lemon juice or egg white to moisten it.
- If the panellets are too soft or sticky, bake them for a few more minutes to firm them up.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the recipe.
Food history:
Panellets are a traditional Catalan dessert typically made for All Saints' Day (November 1st). They are usually made with ground almonds, sugar, and egg, and can be flavored with different ingredients, such as lemon, chocolate, or coconut.
Flavor profiles:
The lemon and pistachio panellets have a sweet and tangy flavor from the lemon juice and zest, and a nutty crunch from the chopped pistachios.
Serving suggestions:
Serve the panellets as a sweet treat after dinner or as a snack with tea or coffee.
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Region: Spanish