Snack · 50 min · spanish

Panellets

Weeknight-friendly Spanish cooking: Panellets comes together in 50 minutes with ground almonds, sugar, and not much else. The macros do the talking: 8g protein, 30g carbs, and 18g fat in every 300-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2.5 cups Ground almonds
• 1.5 cups Sugar
• 1 Egg
• 1 cup Pine nuts
• 1 tsp Lemon zest
• 1/2 cup Coconut

Steps

1. Mix the ground almonds, sugar, egg, and lemon zest into a firm marzipan; rest 30 minutes.
2. Roll into small balls — panellets are traditionally bite-sized, a dozen flavors from one dough.
3. Roll two-thirds of the balls in pine nuts, pressing firmly so they adhere.
4. Roll the rest in desiccated coconut, or leave some plain for the purists.
5. Bake at 350°F for 12 minutes until the nuts toast golden and the bases set.
6. Cool completely; panellets firm up as they cool and keep 2 weeks in a tin.
7. Catalonia’s All Saints’ sweets, eaten with roasted chestnuts and sweet wine on November 1st.

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