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Spain · Dessert

Panellets (Catalan Almond & Pine Nut Cookies)

50 min
170 kcal
20 servings

By eatmundo · July 7, 2026

Panellets (Catalan Almond & Pine Nut Cookies)🇪🇸AI-generated image

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Panellets are small, sweet almond paste cookies, typically enjoyed in Catalonia, Valencia, and the Balearic Islands during All Saints' Day. Made with a marzipan-like base, they are often covered with pine nuts, offering a delightful texture contrast and rich almond flavor.

According to eatmundo's ingredient comparison, the closest dish to Panellets from another cuisine is Queijadas de Amêndoa (Portugal): the two share 73% of their ingredients.

Ingredients

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20 servings

How to Make It

  • 1

    First, prepare the potato: boil or steam 125g of potato until very tender. Peel and mash it thoroughly while still warm until completely smooth, with no lumps. Let it cool completely before proceeding.

  • 2

    In a large bowl, combine 250g of almond meal and 200g of granulated sugar. Add the 125g of cooled mashed potato and 1 teaspoon of lemon zest. Mix well with your hands until a cohesive, marzipan-like dough forms. The dough should be firm but pliable.

  • 3

    Whisk 1 egg white lightly in a small bowl. This will be used as a 'glue' for the pine nuts. Place 150g of pine nuts on a shallow plate or tray.

  • 4

    Divide the almond dough into 20 equal portions of 29g each and roll them between your palms to form small, round balls. Aim for consistency in size for even baking.

  • 5

    Gently brush each almond ball with the whisked egg white. Then, roll each ball in the pine nuts, pressing lightly to ensure the nuts adhere well and fully cover the surface. This creates the signature Panellet look and crunch.

  • 6

    Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper. Arrange the pine nut-covered panellets on the prepared baking sheet, leaving a little space between them.

  • 7

    In a separate small bowl, whisk 1 egg yolk. Brush the tops of the pine nut panellets lightly with the egg yolk. This will give them a beautiful golden glaze as they bake.

  • 8

    Bake for 12-15 minutes, or until the pine nuts are golden brown and the panellets are slightly firm to the touch. Keep a close eye on them as pine nuts can burn quickly. Let them cool completely on a wire rack before serving.

Frequently Asked Questions

What are Panellets?

Panellets are small, marzipan-based cookies from Catalonia made from almond meal, sugar, and potato. They are traditionally consumed during the autumn festival of La Castanyada.

Why is cooked potato used in Panellets?

The potato adds moisture and helps create a smoother, more pliable dough, which prevents the panellets from becoming too dry and crumbly. It also helps them stay moist after baking.

Can I make different variations of Panellets?

Yes, many variations exist! Besides pine nuts, you can roll them in chopped almonds, coconut flakes (Panellets de Coco), cocoa powder, or fill them with quince paste (dulce de membrillo) before baking.

How should I store Panellets?

Store Panellets in an airtight container at room temperature for up to a week. They can also be frozen for longer storage; thaw at room temperature before serving.

When are Panellets traditionally eaten?

Panellets are a traditional treat for 'La Castanyada' (Chestnut Festival) in Catalonia, celebrated around All Saints' Day (Dia de Tots Sants) on November 1st. They are enjoyed alongside roasted chestnuts and sweet potatoes.

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