Now Halloween is coming, we’d like to devote this post to a traditional Catalan dessert. Panellets. They’re small cakes made like marzipan and decorated with nuts. They’re traditional at All Saints in Catalonia and the Valencia region. These little desserts are eaten with roast chestnuts, sweet potatoes and Moscatell, a sweet wine. Their origins go back to the 18th century.
The basic ingredients of this dessert are almonds, sugar and eggs. Legend has it that for All Saints the bells were rung all night so that nobody would forget to pray for the souls in Purgatory, or for the Faithful Departed. At midnight, neighbours and worshippers would go to church and share nuts, sweets and sweet wine. This is the origin of the Castanyada, an event where these little sweets, also known as Panellets, are eaten.
Mix the flour and the icing sugar together. When they’re thoroughly mixed, add the whole egg and the 11 yolks.
Leave it to stand for about 24 hours. Make balls weighing about 30 grams each.
Beat an egg and a white and add pine kernels to it. Stick this to all the little balls made in the last step.
We set a few aside to coat them with a mixture of flour and sugar.
When they’re all ready, put them on a tray and bake them at 200ºC for between 5 and 10 minutes.