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Panellets (Pine Nut Cookies)

Panellets (Pine Nut Cookies)


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Ingredients

  • 1 1/2 Cup almond meal
  • 1/3 Cup sugar
  • 2 Teaspoons lemon zest
  • 2 eggs, lightly beaten in two separate bowls
  • 3/4 Cups pine nuts

Directions

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.

In a large bowl, combine almond meal, sugar, lemon zest and one beaten egg and mix to form a soft dough. Working with 1 tsp of dough at a time, form small balls using your hands

Dip each cookie in beaten egg. Coat cookies with pine nuts, gently pressing them into the dough so they stick well

Arrange cookies on baking sheet, lightly brush them with egg and bake at 350 degrees for 15 minutes or until light golden brown.

Nutritional Facts

Servings4

Calories Per Serving512

Folate equivalent (total)19µg5%


Panellets – Catalan Almond, Sweet Potato and Pine Nut Cookies

This year, instead of celebrating Halloween, and making all sorts of goodies relevant to my favorite holiday, I’ve decided to celebrate my wonderful city’s tradition of Panellets. Why, you ask? Well, because it is the last year that I celebrate this tradition. You see, in about a month, we are moving to Madrid.

Panellets are these incredibly moist and delicious cookies that are like little pillows of heaven. They are typically eaten on November 1st, which is All Saints’ Day here, which is called “La Castanyada”, meaning the day of chestnuts. You eat them for dessert with a nice glass of dessert wine and some hot roasted chestnuts. Very yummy indeed. Now, as all good recipes go, there is the catch, to use sweet potatoes or not? Some people say it is a sacrilege, others say it imparts a moistness that you don’t get if you only use the almonds. I chose to use the sweet potatoes, because they’re good for you! And traditionally, they are coated with pine nuts, but lately they come covered in coconut and almonds too. I did a few in coconut because I ran out of pine nuts. The choice is up to you!

Now, this is the first time I have made them at home. After 10 years of being here, I am ashamed of this. But, to be totally honest, it’s like making Oreos at home. They are so readily available at this time of year that it almost is stupid to make them. But, I have to admit that, this is so far from the truth. Now that I have accomplished this feat, I have to tell you, this is baking 101. So super easy. And, the bonus is that they taste MUCH MUCH MUCH better than the store-bought ones.

Now, who feels like a fool?

I really hope that you try to make these, not only are they tasty, they’re pretty healthy as far as cookies go. No butter. No gluten. If you really want to make them über healthy, abstain from the regular sugar and go brown or with stevia. Up to you.

So here’s what you’re going to need:

250g sweet potato, boiled, cooled, peeled and mashed

450g ground almonds, preferably marcona

Grated lemon peel from 1 whole lemon

3 eggs, separated, keeping the whites in one bowl, and TWO yolks in another, and ONE yolk in another bowl

400g pine nuts (coconut and crushed almonds optional)

Preheat your oven to 180C (350F). In a large bowl, mix the mashed sweet potatoes with the sugar. Mix in the almond and lemon peel. Add two of the egg yolks and mix well.

Make small balls about 2 inches in diameter. Beat your egg whites slightly. Now align your bowls with the egg whites, the pine nuts and the rest of the coatings if using. Line a baking sheet with parchment paper. Now dip your cookie balls in the egg white, and roll in the pine nuts (or the other coatings if using) and place on the baking sheet. Repeat until you have finished all the cookies. Brush them with the 1 egg yolk, and bake for about 20-25 minutes. Let cool on the baking sheet and refrigerate for about an 1.


Pine nuts and coconut Panellets

Panellets, little breads in Catalan, are little confections made for the All Saints day (1st of november) and the day of the dead (2nd of november). They are traditional sweets made in Catalonia region, Spain, with an almond paste (marzipan) and a topping of your choice it could be pine nuts, coconut, almond, coffee, etc. The pine nut one is by far the most popular, although the base stays the same an almond paste. You can make them with or without potato, they say the best ones are made without, although to make the pine nuts stick to the balls, I believe the potato version is better. Another important point is to make the almond paste rest in the fridge for a day before forming the panellets. This way the oil from the almond flour make the paste bind perfectly together.

This recipe makes nice little treats for christmas also, and the kiddos can help out making them, in different shapes. The coconut one in Catalonia is usually of pyramidal shape and the pine nuts panellets are usually round, the almond one is cylindrical but ultimately its shape is up to you. Although they are use for Catholic religious days those panellets were most probably brought in Spain by the Arabs, back in the 18e century, which use almonds paste and nuts regularly in there confections. So those have quite a long history behind them.

So let’s make those little treats!

Panellets de pine nuts and coconut

Ingredients
  • 150g of almond flour
  • 150g of sugar
  • 100g of sweet potato
  • 2 egg whites
  • organic lemon zest (organic since lemon zest even when washed is filled with insecticide)
  • 200g of pine nuts
  • 200g of coconut shredded
  • 200g of almond bits *optional
Directions
  1. Add the almond flour, sugar and zest of a lemon to a bowl and mix well
  2. Add about 2 tbsp of water to the mix and work it until homogeneous paste
  3. Cover with a plastic film and let set in the fridge overnight
  4. Next day, make small 2 cm balls (or other shapes) with the paste, add to the egg white then in the pine nuts (or coconut, almond) and cover the ball good
  5. Add to a baking sheet, on a baking tray
  6. When they are all done, add a tiny bit of sugar to the egg white and mix, brush the panellets with the egg white left
  7. Cook in the oven at 200°C (400F) for about 10 minutes (or less, until the balls are golden)
  8. Let them cool and get firm before serving

  • 1 lb. almonds (ground raw)
  • 2 1/2 cups sugar
  • 1/2 to 1 cup water
  • 1 small potato
  • 1 lemon (peel only, grated)
  • 3 to 4 drops lemon juice
  • Garnish: pine nuts
  • Garnish: sweetened cocoa powder
  • Optional: Candied fruit (for flavoring)
  • Optional: instant coffee powder (for flavoring)
  • Optional: coconut flakes (for flavoring)

Blanch almonds, then grind in food processor until almonds are a fine dust.

Peel the potato and cut into quarters. Boil potato in a saucepan until cooked. Drain water and mash with a fork.

Place sugar in a medium saucepan. Pour 1/2 cup water into the pan and stir to dissolve sugar. Add more water to completely dissolve sugar if necessary. Place on medium heat on the stovetop and bring to a boil, stirring often. Add 3 to 4 drops of lemon juice. Reduce heat and simmer until mixture is a thick syrup.

Remove saucepan from heat. Using a large wooden spoon, gradually stir in ground almonds, potato, and grated lemon peel. Allow to cool to room temperature. Then, cover tightly and refrigerate overnight.

Pre-heat oven to 380 F. Grease cookie sheets. Spoon out dough with a teaspoon. Roll dough into small balls in your palms. Then roll the balls in powdered cocoa or pine nuts. If using pine nuts, brush each with a bit of egg white. Place on greased cookie sheet.

If you want to flavor the cookies, separate a portion of the dough and with your hands, work in some instant coffee flakes, candied fruit or cinnamon. Then make individual balls.

Bake cookies just long enough to brown the pine nuts - about 4 minutes. Using a spatula, remove immediately before cookies cool.


Recipe Summary

  • 1 pound small potatoes, scrubbed
  • 1 cup almonds
  • 1 cup white sugar
  • 1 egg white
  • 1 cup chopped almonds

Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, 20 to 30 minutes. When done, you can stab them with a fork, and they will fall off easily. Drain, cool slightly, and peel.

Preheat the oven to 350 degrees F (175 degrees C).

Place 1 cup of almonds into a food processor, and grind to a fine powder. Add sugar to almonds, and process to mix. Transfer to a medium bowl. Add potatoes to the almond mixture, and mash together until it becomes a very thick paste. Roll into 1 inch balls, and roll the balls in chopped almonds. Place cookies on a baking sheet, and brush with egg white.

Bake for 10 to 15 minutes in the preheated oven, until the tops are brown. Gently remove from the baking sheets, and cool on a plate in the refrigerator. Serve cold. They are supposed to be squishy when you eat them.


Blanch almonds, then grind in food processor until almonds are a fine dust.

Peel the potato and cut into quarters. Boil potato in a saucepan until cooked. Drain water and mash with a fork.

Place sugar in a medium saucepan. Pour 1/2 cup water into the pan and stir to dissolve sugar. Add more water to completely dissolve sugar if necessary. Place on medium heat on stovetop and bring to a boil, stirring often. Add 3-4 drops of lemon juice. Reduce heat and simmer until mixture is a thick syrup.

Remove saucepan from heat. Using a large wooden spoon, gradually stir in ground almonds, potato and grated lemon peel. Allow to cool to room temperature. Then, cover tightly and refrigerate overnight.

Pre-heat oven to 380F degrees. Grease cookie sheets. Spoon out dough with a teaspoon. Roll dough into small balls in your palms. Then roll the balls in powdered cocoa or pine nuts. If using pine nuts, brush each with a bit of egg white. Place on greased cookie sheet.

If you want to flavor the cookies, separate a portion of the dough and with your hands, work in a bit of instant coffee flakes, candied fruit or cinnamon. Then make individual balls.

Bake cookies just long enough to brown the pine nuts - about 4 minutes. Using a spatula, remove immediately before cookies cool.


Recipe Summary

  • ¼ cup confectioners' sugar, or as needed
  • 1 ½ cups pine nuts
  • 1 ¼ cups unsalted butter, softened
  • 3 ounces cream cheese, softened
  • ¾ cup confectioners' sugar
  • 1 large lemon, juiced and zested
  • 2 teaspoons vanilla extract
  • 4 teaspoons lemon extract
  • 4 cups all-purpose flour
  • ¾ teaspoon salt

Preheat oven to 325 degrees F (165 degrees C). Cover a wire rack with waxed paper. Pour 1/4 cup confectioners' sugar into a shallow bowl.

Cook and stir pine nuts in a nonstick skillet over medium heat until browned, 1 to 3 minutes. Transfer nuts to a food processor and grind until fine.

Beat butter and cream cheese together with an electric mixer until smooth. Beat in 3/4-cup confectioners' sugar, lemon juice, lemon zest, vanilla extract, and lemon extract, respectively, beating well after each addition. Add ground pine nuts and mix until smooth and creamy.

Whisk flour and salt together in a bowl. Gradually add flour mixture to butter mixture and beat until dough is just-combined. Drop dough in small scoops onto a baking sheet.

Bake in the preheated oven until cookies are firm and bottoms are golden brown, 18 to 20 minutes. Roll baked cookies in confectioners' sugar in the shallow bowl and place on prepared wire rack to cool.


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Traditional Spanish Recipe for Panellets

Panellets, Catalan for “little breads,” is a traditional dessert served in Catalonia, Spain, on the All Saints Day, which takes place on November 1. To serve in traditional Catalan style, drink some Spanish cava (Spanish champagne) or moscatel with them.

Ingredients for traditional Spanish style Panellets:

  • 1 lb. ground almonds
  • 2 1/2 cups granulated sugar
  • 1/2 -1 cup water
  • 1 small potato
  • grated peel of 1 lemon
  • 3-4 drops lemon juice

Blanch almonds, then grind in a food processor into a fine dust. Peel potatoes and cut into quarters. After boiling until cooked, drain the water and mash with a fork.

Place sugar in a medium saucepan with ½ cup of water over medium heat until sugar is dissolved (pour more water in if necessary). Then bring to a boil, stirring often. Add 3-4 drops of lemon juice. Lower heat and simmer until mixture is a thick syrup.

After removing the pan from heat, use a large wooden spoon to gradually stir in ground almonds, potato and grated lemon peel. Allow the mixture to cool to room temperature, then refrigerate overnight.

Pre-heat oven to 380 F degrees and grease cookie sheets. Spoon out dough with a teaspoon and roll into small balls with your palms. Then roll the balls in powdered cocoa or whole pine nuts. Before using pine nuts, brush each with a bit of egg white. Put on greased cookie sheet. You can add flavor the cookies if you want by separating a portion of the dough with your hands and working in a bit of instant coffee flakes, candied fruit or cinnamon. Then roll back up into individual balls.

Bake cookies just long enough to brown the pine nuts, usually about 4 minutes. Remove immediately using a spatula before cookies cool and stick to the cookie sheet.

These warm, squishy sweets are especially comforting during the cold and crisp days of fall – that’s why we always stop to try some in our favorite Barcelona pastry shops on our Barcelona Food and Wine Tours.


Panellets Recipe, a Catalan Sweet for All Saints’ Day

Panellets are a traditional sweet from Catalonia, the Valencian Community and the Balearic Islands, particularly prepared on November 1, All Saints’ Day. This day is also the day on which the Castañada (Castanyada) is celebrated in Catalonia, the Balearic Islands and Aragon.

The present day panellets date back to the 18th century, although it is believed that their actual origin lies in the Arab cuisine due to the use of almonds. It is a sweet that has many variations, as there are panellets made with chocolate, coffee, orange, pistachio, coconut, etc. However, the traditional ones are the ones we show you in this recipe, made with a marzipan dough prepared with ground almond, sugar, egg and lemon zest a dough that is covered with pine nuts. A very simple recipe that you cannot miss!


Watch the video: Η Αργυρώ Μπαρμπαρίγου μαγειρεύει φιλέτο κοτόπουλο Πίνδος με δαμάσκηνα, βερύκοκα και κουκουνάρι


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