Panellets

Method

1. Make a syrup with the water and sugar and let it cool slightly.
2. Mix the ground almonds with the lemon zest, the syrup and the egg into a marzipan dough, and leave it to rest in the fridge overnight.
3. Divide the dough and flavour one part with coffee and another with cocoa.
4. Shape into small balls and coat them in pine nuts, chopped almonds or coconut; shape the coffee and chocolate ones into ovals.
5. Brush the pine nut and almond ones with egg and bake at 200 °C for about 10-12 min.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 40 g	100 g	% IR*	Share
Energy	215 kcal	538 kcal	11 %
Fat	15 g	38 g	21 %
of which saturates	3.9 g	9.8 g	20 %
Carbohydrate	15 g	38 g	6 %
of which sugars	11 g	28 g	12 %
Fibre	4 g	10 g	—
Protein	5.7 g	14 g	11 %
Salt	0 g	0 g	0 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Chopped almonds: 10 g per serving
• Desiccated coconut: 5 g per serving
• Cocoa powder: 2 g per serving

Not counted (couldn't be estimated):

• Pine nuts

Photos