Last year I talked you about the Castanyada, Halloween tradition from Catalunya that consists in eating chestnuts and sweet potatoes... Well, this year it is turn for panellets, marzipan based sweets that cannot miss the tables during these days.
As the gastronomical historian Jaume Fàbrega points, marzipan is an ancient recipe and the food related with the Day of the Dead ones are very old, but panellets recipe as we know them nowadays does not appear on written references until XIXth century.
At bakeries, anyone can find real wonders, but if you wanna bake them at home, I give you some recipes:
Pine seed panellets
Mix 500 g of grinded almond with 500 g of icing sugar and 100 g of water. Make little balls, pass by the white of the egg, later by pine seeds and paint with the yolk. Put in a soft oven (180-200 ºC) until they are cooked.
Almond panellets
Mix 500 g of grinded almond with 500 g of icing sugar and 100 g of water. Make little bars, pass by the white of the egg, later by almond cut little and paint with the yolk. Put in a soft oven (180-200 ºC) until they are cooked.
Coconut panellets
Mix 500 g of grinded almond with 500 g of icing sugar and 100 g of water. For every 100 g of dough, add 5 tea-spoons of grated coconut, mix and make little mountains. Put in a soft oven (180-200 ºC) until they are cooked.
Chocolate panellets
Mix 500 g of grinded almond with 500 g of icing sugar and 100 g of water. For every 100 g of dough, add 2 tea-spoons of pure cocoa, mix and make little bricks. Put in a soft oven (180-200 ºC) until they are cooked.
Coconut and cachaça panellets
Mix 500 g of grinded almond with 500 g of icing sugar and 100 g of water. For every 100 g of dough, add 5 tea-spoons of grated coconut, mix and make little mountains. Put in a soft oven (180-200 ºC) until they are cooked. Put on the top an icing made with one part of cachaça and three parts of icing sugar.
Pineapple panellets
Mix 500 g of grinded almond with 500 g of icing sugar and 100 g of water. For every 100 g of dough, add 2 tea-spoons of pineapple jelly and 2 of grinded almond. Mix and make little balls. Pass them by icing sugar and put a little bit of jelly on the top. Put in a soft oven (180-200 ºC) until they are cooked.
As the gastronomical historian Jaume Fàbrega points, marzipan is an ancient recipe and the food related with the Day of the Dead ones are very old, but panellets recipe as we know them nowadays does not appear on written references until XIXth century.
At bakeries, anyone can find real wonders, but if you wanna bake them at home, I give you some recipes:
Pine seed panellets
Mix 500 g of grinded almond with 500 g of icing sugar and 100 g of water. Make little balls, pass by the white of the egg, later by pine seeds and paint with the yolk. Put in a soft oven (180-200 ºC) until they are cooked.
Almond panellets
Mix 500 g of grinded almond with 500 g of icing sugar and 100 g of water. Make little bars, pass by the white of the egg, later by almond cut little and paint with the yolk. Put in a soft oven (180-200 ºC) until they are cooked.
Coconut panellets
Mix 500 g of grinded almond with 500 g of icing sugar and 100 g of water. For every 100 g of dough, add 5 tea-spoons of grated coconut, mix and make little mountains. Put in a soft oven (180-200 ºC) until they are cooked.
Chocolate panellets
Mix 500 g of grinded almond with 500 g of icing sugar and 100 g of water. For every 100 g of dough, add 2 tea-spoons of pure cocoa, mix and make little bricks. Put in a soft oven (180-200 ºC) until they are cooked.
Coconut and cachaça panellets
Mix 500 g of grinded almond with 500 g of icing sugar and 100 g of water. For every 100 g of dough, add 5 tea-spoons of grated coconut, mix and make little mountains. Put in a soft oven (180-200 ºC) until they are cooked. Put on the top an icing made with one part of cachaça and three parts of icing sugar.
Pineapple panellets
Mix 500 g of grinded almond with 500 g of icing sugar and 100 g of water. For every 100 g of dough, add 2 tea-spoons of pineapple jelly and 2 of grinded almond. Mix and make little balls. Pass them by icing sugar and put a little bit of jelly on the top. Put in a soft oven (180-200 ºC) until they are cooked.
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