Panellets (Catalan All-Saints Cookies)

Panellets (Catalan All-Saints Cookies)

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K.Borg 1

"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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30 m servings 250 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 250 kcal
  • 13%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place the potatoes in a small saucepan; cover with water and bring to a boil. Cook until the potatoes are tender; drain. Mash the potatoes with a fork. Allow to cool.
  2. Preheat oven to 425 degrees F (220 degrees C). Lightly butter a baking sheet.
  3. Combine the cooled potatoes and almonds. Slowly add the sugar while stirring with a wooden spoon. Stir in the lemon zest; continue mixing with your hands. Form the dough into 1-inch balls. Roll the balls in the pine nuts; brush with egg yolk. Form each ball into a crescent shape. Cover each cookie with cornstarch and then brush with egg white. Arrange cookies on the prepared baking sheet.
  4. Bake in preheated oven until lightly golden, 10 to 12 minutes.



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, ...

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 corns...

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.

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