Can I make the dough ahead of time?
Yes, you can prepare the dough and store it wrapped in plastic wrap in the refrigerator for up to 24 hours. Let it come to room temperature slightly before rolling.
DESSERT
Catalan Panellets (Almond and Pine Nut Cookies) with Anise
These traditional Catalan Panellets are delightful small cookies, perfect for All Saints' Day. Made primarily from almond flour, they are flavored with a hint of anise and adorned with pine nuts, offering a unique texture and aromatic experience.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the almond flour and granulated sugar. Mix well to ensure there are no lumps.
02
Add the egg yolk and anise extract to the almond flour mixture. Mix thoroughly with your hands until a cohesive, firm dough forms. If the dough is too dry, add 1 tablespoon of water.
03
Whisk the egg white lightly in a small bowl. Place the pine nuts in another shallow dish.
04
Take small portions of the dough (about 1 teaspoon each) and roll them into small balls. Dip each ball first into the whisked egg white, then roll it in the pine nuts, pressing gently to ensure the nuts adhere.
05
Arrange the prepared panellets on a baking sheet lined with parchment paper, leaving a small space between each. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until the pine nuts are golden brown and the cookies are lightly colored.
About This Recipe
These traditional Catalan Panellets are delightful small cookies, perfect for All Saints' Day. Made primarily from almond flour, they are flavored with a hint of anise and adorned with pine nuts, offering a unique texture and aromatic experience.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can lightly toast the almond flour before mixing. Ensure your pine nuts are fresh, as they can go rancid quickly. If you don't have anise extract, a tiny pinch of ground anise seeds can be used, but the flavor will be more subtle.
Easy Substitutions
You can substitute pine nuts with chopped almonds or hazelnuts for a different texture and flavor. For a dairy-free version, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the egg yolk, and a plant-based milk for brushing instead of egg white.
Storage & Reheating
Store panellets in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 1 month; thaw at room temperature before serving.
Serving Suggestions
Serve these Panellets with a cup of strong coffee or a glass of sweet Muscat wine. They are also excellent as part of a dessert platter with fresh fruit or other small pastries. Enjoy them as a traditional treat during festive occasions or as a simple, elegant snack.
Common Mistakes
1. Overbaking: This can lead to dry, hard cookies. Bake only until the pine nuts are golden and the edges are lightly colored. 2. Dough too sticky or too dry: Adjust consistency with small amounts of almond flour or water. 3. Uneven rolling: Try to make the balls uniform in size for even baking. 4. Not pressing pine nuts firmly: This can cause them to fall off during baking. 5. Using rancid pine nuts: Always check the freshness of your pine nuts before using them, as they can impart an unpleasant flavor.
Frequently Asked Questions
What if I don't have almond flour?
You can make your own by finely grinding blanched almonds in a food processor, being careful not to over-process into almond butter.
Can I use other nuts?
Absolutely! While pine nuts are traditional, chopped almonds, hazelnuts, or pistachios make delicious variations.
How do I know when they are done?
The pine nuts will be golden brown and the cookies will have a slight golden hue around the edges. They should still be soft to the touch.
MORE TO KNOW
The key to perfect panellets is achieving the right dough consistency. It should be firm enough to roll into balls without crumbling, but not sticky. If your dough is too dry, add water sparingly, a teaspoon at a time, until it comes together. Conversely, if it's too wet, add a small amount of extra almond flour. The baking time is crucial; panellets cook quickly and can dry out if overbaked, so keep a close eye on them to ensure they remain moist and tender inside.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.