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Panellets Recipe - Catalan Almond Sweets

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Panellets (c) 2008


Lisa Sierra (c) 2008 Licensed to About.com
“Panellets” are a traditional sweet from Cataluña, prepared for “Dia de Todos los Santos” or All Saints Day and served with moscatel or “cava,” Spanish sparkling wine. It is made of equal parts ground almonds and sugar, formed into balls and decorated with pine nuts, rolled in cocoa powder, candied cherries or coconut flakes. They can also be flavored with coffee or cinnamon. The most popular type is the one rolled in pine nuts.

Prep Time: 45 minutes

Cook Time: 4 minutes

Refrigerate Overnight: 8 hours

Total Time: 8 hours, 49 minutes

Yield: 32 cookies


  • 1 lb. ground raw almonds
  • 2 1/2 cups granulated sugar
  • 1/2 -1 cup water
  • 1 small potato
  • grated peel of 1 lemon
  • 3-4 drops lemon juice
  • Toppings:
  • pine nuts
  • sweetened cocoa powder
  • candied fruit
  • Flavorings:
  • instant coffee powder
  • coconut flakes


Blanch almonds, then grind in food processor until almonds are a fine dust.

Peel the potato and cut into quarters. Boil potato in a saucepan until cooked. Drain water and mash with a fork.

Place sugar in a medium saucepan. Pour 1/2 cup water into the pan and stir to dissolve sugar. Add more water to completely dissolve sugar if necessary. Place on medium heat on stovetop and bring to a boil, stirring often. Add 3-4 drops of lemon juice. Reduce heat and simmer until mixture is a thick syrup.

Remove saucepan from heat. Using a large wooden spoon, gradually stir in ground almonds, potato and grated lemon peel. Allow to cool to room temperature. Then, cover tightly and refrigerate overnight.

Pre-heat oven to 380F degrees. Grease cookie sheets. Spoon out dough with a teaspoon. Roll dough into small balls in your palms. Then roll the balls in powdered cocoa or pine nuts. If using pine nuts, brush each with a bit of egg white. Place on greased cookie sheet.

If you want to flavor the cookies, separate a portion of the dough and with your hands, work in a bit of instant coffee flakes, candied fruit or cinnamon. Then make individual balls.

Bake cookies just long enough to brown the pine nuts - about 4 minutes. Using a spatula, remove immediately before cookies cool.

For easy step-by-step instructions on blanching almonds, read About.com Greek Food Guide's, How to Make Blanched Almonds.

All Saints Day

About's Guide to Spain Travel writes about All Saint's Day in Spain.

User Reviews

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 1 out of 5
A Typo Somewhere?, Member CuriousKris

This recipe didn't work for me, and I'm wondering if there might be a typo or something left out in the instructions...? First, any particular kind of potato? I used a basic red one. The almond/potato/lemon mixture you make and refrigerate was certainly delicious and promising. The problem I had was with the baking of these sweets. After four minutes in the oven, they were all flat and squished...certainly not the attractive rounds I attempted to form (and as pictured for this recipe). Couldn't remove them from the cookie sheets so that they'd maintain any kind of shape.

1 out of 1 people found this helpful.

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