Homemade Panellets
- Yield 45
- Cook 10 minutes
- Total 10 minutes
Homemade Panellets is a dessert recipe on Avoteb. The yield on the card is 45. Plan on 10 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 45 servings
- 3 eggs, divided
- zest of one small lemon
- 1 1/2 cups (300 grams) packed brown sugar
- 3 1/2 ounces (100 grams) Yukon gold potato, cooked, peeled and mashed with a fork
- 18 ounces (500 grams) almond flour
- 12 ounces (350 grams) raw pine nuts or finely-chopped almonds (or a 50/50 mix of both)
Method
Make the marzipan. In a large mixing bowl*, stir together one egg, lemon zest and brown sugar until combined. Tip in in the mashed (cooked) potato and stir until combined. Gradually add in the almond flour and stir (or you may need to use your hands) the dough until it is completely combined, taking care not to overwork the dough. At this point, you can either begin to roll out the dough. Or you can shape it into a disk, cover it with plastic wrap, and refrigerate for up to 48 hours until ready to
Roll the marzipan dough into 1-inch balls (for the pine nut version) or 1-inch little logs (for the almond version), about 20 grams each. Beat one egg in a small bowl, and place the pine nuts or almonds in a second bowl. Dip a dough ball into the egg mixture until it is completely coated. Then move the dough ball to the bowl of nuts, and use your hands to gently press the nuts so that the entire ball is covered. (This takes some patience and will require you to get your
Prepare the oven. Warm the oven to 425°F.
Brush the panellets. Set the rolled panellets onto a large parchment-covered baking sheet. Beat the final egg plus 1 tablespoon of water together in a small bowl. Then brush each of the panellets with the egg wash.
Roast Roast for 10 minutes, or until the tops of the panellets are lightly golden. (Be sure to keep a close eye on them so that the nuts do not burn.)
Plate Enjoy the panellets while they are nice and warm. Or you can store them in a sealed container at room temperature for up to 1 week, or freeze for up to 3 months.
