This time of the year, we use to make the “panellets”, a sweet desert made of almonds, that are typically eaten the night before the 1st of November, on a celebration called the “castanyada” where people gather to eat baked chestnuts and sweet potatotes , panellets and drink sweet wine.
Recipe of hazelnut panellets
- 300g of shelled hazelnuts
- 250g of brown sugar
- 50g of boiled potato
- the skin of a lemon
- 1 egg white
I use the thermomix to prepare them, first I grind the sugar, 20 second at velocity 10, then I add the skin of the lemon and grind 2o seconds more at the same velocity. Now I add the hazelnuts and program 10 seconds at velocity 6. Finally I add the potato and the egg white and grind again for 6 seconds at velocity 6.
Once I have all the ingredients well mixed I put the dough on a plastic bag and place it on the fridge for at least 12 hours.
Next day I make the panellets with small amounts of dough, giving them round form and decorating each one with chocolate, pinions, quince jelly, brittle,… Once they are decorated I bake the panellets for 7-8 minutes at 180ºC.
Note: To make almond panellets you just have to use almonds instead of hazelnuts, the quantity is the same.
Note: Manual preparation is very easy, you just have to place all the ingredients, grinned, on a bowl and mix them with your hands until you have a compact dough.