Panellets are naturally gluten-free, easy to make, and incredibly versatile. Their delicate almond flavor pairs beautifully with a variety of toppings and coatings. They’re perfect for festive occasions or as a special homemade treat with a rich cultural tradition behind them.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ground almonds (almond flour)
Granulated sugar
Egg
Lemon zest
Pine nuts
Optional flavorings such as cocoa powder, coffee powder, or coconut
Directions
In a bowl, mix ground almonds, sugar, and lemon zest until combined.
Add the egg and mix until a soft dough forms.
Cover the dough and let it rest in the refrigerator for at least 30 minutes.
Preheat the oven to 350°F and line a baking tray with parchment paper.
Shape the dough into small balls.
Roll some of the balls in pine nuts, pressing gently so they stick.
Leave some plain or roll others in cocoa powder or coconut if desired.
Place the shaped panellets on the prepared tray.
Brush lightly with beaten egg for a golden finish.
Bake until lightly golden on the outside.
Allow them to cool before serving.
Servings and timing
Servings: 20 to 25 pieces Prep time: 20 minutes Resting time: 30 minutes Bake time: 12 to 15 minutes Total time: About 1 hour 10 minutes
Variations
Roll in shredded coconut instead of pine nuts.
Add cocoa powder to the dough for a chocolate version.
Flavor with coffee or citrus zest variations.
Fill with a small piece of chocolate or candied fruit.
Shape into logs or small domes instead of balls.
Storage/Reheating
Store panellets in an airtight container at room temperature for up to 4 days.
They can be refrigerated for up to a week.
Freeze for up to 1 month and thaw at room temperature before serving.
They are best enjoyed at room temperature and do not require reheating.
FAQs
What are panellets?
They are small almond-based sweets traditionally made in Catalonia.
Are panellets gluten-free?
Yes, they are naturally gluten-free since they use almond flour.
Why do panellets use pine nuts?
Pine nuts add texture and a slightly buttery flavor.
Can I skip the resting time?
Resting helps the dough firm up and improves texture, so it’s recommended.
Can I use store-bought almond flour?
Yes, it works perfectly for this recipe.
Can I make them vegan?
Traditional panellets use eggs, but you can experiment with egg substitutes.
Why are my panellets cracking?
This can happen if the dough is too dry or not mixed well.
Can I make them ahead of time?
Yes, they store well for several days.
What flavors can I add?
Cocoa, coffee, coconut, or citrus zest are popular options.
How do I know when they’re done?
They should be lightly golden on the outside but still soft inside.
Conclusion
Panellets are a delightful and traditional treat with a rich almond flavor and soft texture. Easy to customize and simple to prepare, they’re perfect for festive occasions or anytime you want a unique and delicious homemade sweet.
These traditional Panellets are soft, chewy almond-based sweets from Catalonia, made with almond flour, sugar, and egg. Often coated in pine nuts or flavored with cocoa or coconut, this panellets recipe is naturally gluten-free and perfect for festive occasions.
Author:Catherine
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:1 hour 10 minutes
Yield:20–25 pieces
Category:Dessert
Method:Baking
Cuisine:Catalan / Spanish
Diet:Vegetarian
Ingredients
2 cups (200 g) ground almonds (almond flour)
1 cup (200 g) granulated sugar
1 large egg
1 teaspoon lemon zest
½ cup pine nuts
Optional: cocoa powder, coffee powder, or shredded coconut
Instructions
In a bowl, mix ground almonds, sugar, and lemon zest until well combined.
Add the egg and mix until a soft dough forms.
Cover and refrigerate the dough for at least 30 minutes.
Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.
Shape the dough into small balls (about 1 inch).
Roll some balls in pine nuts, pressing gently so they stick.
Leave some plain or roll others in cocoa powder or coconut if desired.
Place on the prepared tray.
Lightly brush with beaten egg for a golden finish.
Bake for 12–15 minutes, until lightly golden.
Cool completely before serving.
Notes
Refrigerating the dough helps improve texture and makes shaping easier.Do not overbake; panellets should remain soft inside.You can divide the dough and flavor each portion differently.Pine nuts are traditional but can be substituted with other coatings.
