Food and Wine / Catalan cuisine / Panellets de pinyons

Panellets de pinyons

  • Marzipan truffles coated in pine nuts

Combine all the ingredients to make a smooth paste.
Wrap in a damp cloth and refrigerate for at least 24 hours.
Roll the marzipan mixture into balls, dip in the egg white and roll in the pine nuts, pressing them in a little to make sure they stick.
Brush the "panellets" with egg yolk.
Place on an oiled baking tray and bake at 230-250º for a few minutes until lightly browned.

Sweet potato can be substituted with normal potato.
"Panellets" can also be made with coconut, coffee or quince.

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