Ingredients with Measurements:
- 1 cup ground almonds
- 1/2 cup powdered sugar
- 1/4 cup orange juice
- 1 tablespoon orange zest
- 1/2 cup shelled pistachios, chopped
- 1 egg yolk
- Pinch of salt
Special equipment needed:
- Parchment paper
- Baking sheet
- Food processor
- Mixing bowl
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a food processor, pulse the ground almonds, powdered sugar, and salt until combined.
3. Add the orange juice, orange zest, and egg yolk to the food processor and pulse until a dough forms.
4. Transfer the dough to a mixing bowl and stir in the chopped pistachios.
5. Using an electric mixer, beat the dough on low speed for 1-2 minutes until it becomes smooth and pliable.
6. Roll the dough into small balls, about 1 inch in diameter.
7. Place the balls on the prepared baking sheet and flatten slightly with the palm of your hand.
8. Bake for 10-12 minutes or until the edges are lightly golden.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature:
350°F (180°C)
Serving size:
Makes approximately 20 panellets
Nutritional information:
Calories per serving: 90
Fat: 6g
Carbohydrates: 7g
Protein: 2g
Sodium: 5mg
Sugar: 5g
Substitutions for ingredients:
- Almond flour can be used instead of ground almonds.
- Lemon juice and zest can be used instead of orange juice and zest.
- Chopped walnuts or pecans can be used instead of pistachios.
Variations:
- Roll the panellets in powdered sugar or cocoa powder before baking for a different texture and flavor.
- Add a pinch of cinnamon or cardamom to the dough for a warm, spicy flavor.
- Dip the cooled panellets in melted chocolate for a decadent treat.
Tips and tricks:
- Make sure the dough is well mixed and pliable before rolling into balls.
- If the dough is too sticky, chill it in the refrigerator for 10-15 minutes before rolling.
- Store the panellets in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store the panellets in an airtight container at room temperature for up to 5 days.
Reheating instructions:
The panellets can be reheated in a 350°F (180°C) oven for 5-7 minutes or until warmed through.
Presentation ideas:
Arrange the panellets on a platter and sprinkle with powdered sugar or cocoa powder. Serve with a cup of coffee or tea.
Garnishes:
Sprinkle the panellets with chopped pistachios or orange zest for a pop of color and flavor.
Pairings:
Serve the panellets with a glass of sweet dessert wine or a cup of hot cocoa.
Suggested side dishes:
These panellets make a great addition to a dessert platter alongside other sweet treats like cookies and brownies.
Troubleshooting advice:
- If the dough is too dry, add a teaspoon of orange juice at a time until it comes together.
- If the panellets are too soft, bake them for an additional 2-3 minutes.
- If the panellets are too hard, reduce the baking time by 1-2 minutes.
Food safety advice:
Make sure to wash your hands and all utensils before handling the ingredients. Store the panellets in an airtight container to prevent contamination.
Food history:
Panellets are a traditional Catalan dessert typically served during the All Saints' Day holiday. They are made with ground almonds and sugar and can be flavored with a variety of ingredients like orange, lemon, and cocoa powder.
Flavor profiles:
These panellets have a nutty, sweet flavor with a hint of orange zest and a crunchy texture from the chopped pistachios.
Serving suggestions:
Serve these panellets as a sweet treat after dinner or as part of a dessert platter for a special occasion.
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Region: Spanish