Panellets, whose name literally means "little breads" in Catalan, are traditional sweets enjoyed at All Saints' Day, during the Castanyada festival, and at Christmas.
Their origin dates back at least to the 17th century, a period in which they were considered blessed foods, shared at the end of religious celebrations.
The preparation…
Mix the sugar with the almond flour, sweet potato and egg white to form a paste.
Stir in the lemon zest.
Pour the dough into a freezer bag and then let it rest in the refrigerator for a few hours (or overnight).
Preheat the oven to 180°/200°C
Form balls the size of a large chestnut and roll them in the pine nuts, pushing them in.
Beat the egg and then brush it over the balls one by one.
Place directly onto baking paper on the oven tray.
Cook for 7 to 10 minutes: the panellets should be golden brown.
The panellets can be stored outside the fridge for about 1 week in a tin box.
Instead of pine nuts, you can use slivered almonds or hazelnuts!
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