Panellets, also known in Southern Spain as Empiñonados, are a traditional Catalonian dessert made up of nuts and potatoes. Panellets are known as the customary dessert of All Saints’ Day (in Spanish, Dia de Todos Los Santos), a national public holiday dedicated to honoring the deceased. Celebrated on November 1st, All Saints’ Day can be compared to similar holidays like Halloween or Dia de los Muertos. Panellets are prepared in different shapes and sizes, sometimes as cookies or small cakes. You can also cover them in powdered sugar, coconut, or any kind of nut you want! Here is a simple recipe for the common Panellet:
Tip: Panellets are often served with a sweet wine, like Vino muscatel.
- 150 g sweet potatoes
- 150 g pine nuts
- 170 g grounded almonds
- 130 g sugar
- lemon zest
- 1 egg white
- Peel the potatoes and place them in a small saucepan. Cook them in boiling water until the potatoes are tender. Drain the potatoes and mash them with a fork. Allow to cool.
- Preheat the oven to 170 C. Lightly butter a baking sheet.
- Begin to mix the potatoes, almonds, and sugar. Stir in the lemon zest and continue to mix.
- Form the dough into 1-inch balls (2-3 cm). Roll the balls in the pine nuts and arrange them on the baking sheet.
- Bake the panelist in the oven at 170 C for 15 minutes, or until they are golden brown.