Panellets (Catalan All-Saints Cookies) Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by MIAELAINE
Reviewed: Nov. 4, 2013
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.
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Living In: Chicago, Illinois, USA

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Reviewed: May 29, 2010
Mine were also a little soft and gooey, but I thought they were delicious. No-one could guess they were made with potatoes!!
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Cooking Level: Intermediate

Home Town: Lahore, Punjab, Pakistan
Living In: Paris, Île-De-France, France

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Reviewed: May 10, 2010
I must have done something dreadfully wrong. My cookies melted down to nothing and were a flat gooey mess.
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Photo by Allrecipes

Cooking Level: Intermediate

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Photo by K.Borg
Reviewed: Nov. 19, 2007
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. For coconut 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. For almonds 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.
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Cooking Level: Intermediate

Living In: Barcelona, Cataluna, Spain

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