Host An Unforgettable Book Club

Book Selection, Ideas, Food for Thought,
and More!

Follow Buttery Books on Facebook
Follow Buttery Books on Twitter
Follow Buttery Books on RSS Feed

Print this post Print this post    Email This Post Email This Post

Panellets Recipe

Panellets are a traditional sweet served in Spain especially on All Saints Day, November 1st. Prepare the basic marzipan, then create your own varieties of panellets by substituting your favorite ingredients.

Prep: 1 hour | Cook:  5 minutes | Makes: several dozen sweets




Basic Marzipan

  • 4 cups of ground almonds
  • 2 cups of superfine (caster) sugar
  • 2/3 cup of water

Coffee Panellets:

  • 1 tablespoon espresso powder
  • 1 tablespoon cocoa
  • slivered almonds to top each sweet

Sesame Panellets:

  • 1/4 cup sesame seeds
  • 1 egg white

Pinenut Panellets:

  • 1/2 cup pine nuts
  • 1 egg white


  1. Preheat oven to 400 degrees F.
  2. Grind enough almonds in food processor* to make 4 cups of ground almonds.  Place in large mixing bowl.
  3. Add the superfine sugar and water to the ground almonds.   And with hands work the dough to incorporate the ingredients. Then place the dough on a clean surface (I use a Silpat sheet*) and knead the dough until it is smooth and pliant.  The dough will be very sticky at first but keep working it.
  4. Wrap dough in plastic wrap and place in refrigerator for about 30 minutes.
  5. While dough is chilling, mix together the espresso powder and cocoa in small bowl and set aside.  Get sesame seeds and pinenuts ready too.
  6. Remove chilled dough from refrigerator and with your hands work dough into a log about 18 inches long.  Cut the dough into 3 sections.
  7. Take one of the sections and score a long cut lengthwise down the section.  Sprinkle the espresso/cocoa mixture into the scored cut and start kneading the dough until the color is homogenous throughout.  Shape the dough into the form you desire.  (You can make a long log and cut into shorter logs, you can roll the dough into balls, etc.  It is up to you on how you want to present your panellets!)  Place a slivered almond atop each sweet.
  8. Place parchment paper or a Silpat sheet on a jelly roll pan* and place each candy piece on the pan.  Do not allow sides to touch.  Put pan aside.
  9. The procedure for the sesame panellets and pinenut panellets is the same.  After shaping each of the 2 remaining dough sections into the shape you desire, place the egg white into a small bowl and beat with a fork.  Cover each panellet with egg white then cover with either the sesame seeds or the pinenuts and place on the prepared jelly roll pan without sides touching.
  10. Bake in oven for about 5 minutes.  Check the panellets often.  Once a slightest bit of browning occurs pull them out of the oven or they will be dry.  Allow panellets to cool completely and store in an airtight container.  Panellets are actually better the next day.

Copyright © 2019 All Rights Reserved.

Looking for Related Information on this Buttery Books Post?

Try Google Search

Custom Search

Author:   Category: sweets  Tags:  

Feel free to add your ideas, comments or book review below.