Recipe by K.Borg
"These fabulous 'cookies' come out around the middle of October and are traditionally eaten on All-Saints Day (November 1) in Catalonia, Spain. The traditional ones are made with pine nuts, but you can also find them with almond or coconut."
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3 1/2 cups
2 1/2 cups
egg yolks, beaten
egg whites, beaten
PLEASE NOTE: while this recipe was 'edited' there were some misinterpretations. Please see below for corrections
The pine nuts should be WHOLE no chopped!
Combine the ingredients as advised, then see variations below:
For pine nuts
Combine the pinenuts with the egg white and mix. They should be lightly coated. It there is too much egg left over, add more pine nuts. Form the dough into 1” balls. Roll each ball in corn starch and then in pine nuts. Finish by brushing each ball with egg yolk.
Mix ½ of the coconut in the dough then form into a pyramid shape. Coat each panellet with remaining coconut and brush the top of the pyramid with the egg yolk.
Combine the chopped almond with the egg white and mix. They should be lightly coated. It there is too much egg left over, add more chopped almonds. Form the dough into crescent moon shapes or rolls. Coat each shape in corn starch then roll in the chopped almonds which have been in egg white. Finish each shape and brushing with egg yolk.
Place on a buttered baking sheet and bake at bake at 220C for 10-12 minutes, or until lightly golden. Serve at room temperature.
We made this for my daughters Spanish project. These were really soft and hard to roll in the pine nuts. Some kept their crescent shape during baking and some melted. Maybe that's what the cornstarch is for, to soak up any excess liquid so it doesn't melt. The lemon was a little overpowering. Taste and texture-wise it was like eating the inside of a fig newton but with nuts and I do not like fig newtons or it's like the filling of baklava. It caramelized on the bottom so it stuck to the pan and when we removed them individually, they fell apart. We had to reshape them for the spanish project pictures. I'd suggest parchment paper to anyone making this. Different cultures have different tastes but I don't think I'll make this again. I gave it 3 stars only because my greek and latino co-workers asked for the recipe.
Mine were also a little soft and gooey, but I thought they were delicious. No-one could guess they were made with potatoes!!
I must have done something dreadfully wrong. My cookies melted down to nothing and were a flat gooey mess.
* Percent Daily Values are based on a 2,000 calorie diet.
Panellets (Catalan All-Saints Cookies)
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 117
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