Traditional panellets

Dough

1. Heat the water with the sugar until it dissolves and let it cool slightly.
2. Mix the ground almonds with the lemon zest, add the syrup and the egg and knead into a marzipan dough.
3. Leave it to rest in the fridge, covered, overnight.

Flavours and baking

1. Divide the dough into 200 g portions.
2. Add the coffee to one and the cocoa to another; leave the rest plain.
3. Shape into balls of about 20 g: coat some in pine nuts, others in chopped almonds and others in coconut, and shape the coffee and chocolate ones into ovals.
4. Brush the pine nut and almond ones with beaten egg.
5. Bake at 200 °C for about 10-12 min, until golden on top.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 50 g	100 g	% IR*	Share
Energy	240 kcal	480 kcal	12 %
Fat	18 g	36 g	26 %
of which saturates	4 g	8 g	20 %
Carbohydrate	15 g	30 g	6 %
of which sugars	11 g	22 g	12 %
Fibre	3.5 g	7 g	—
Protein	6 g	12 g	12 %
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

Photos