Panellets (Catalan All-Saints Biscuits)

Panellets (Catalan All-Saints Biscuits)


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About this recipe: These fabulous biscuits come out around the middle of October and are traditionally eaten on All-Saints Day (November 1) in Catalonia, Spain. The traditional ones are made with pine nuts, but you can also find them with almond or coconut.


Serves: 24 

  • 150g potatoes, cubed
  • 500g ground almonds
  • 500g caster sugar
  • 1 tablespoon lemon zest
  • 100g pine nuts
  • 2 egg yolks, beaten
  • 100g cornflour
  • 2 egg whites, beaten

Prep:20min  ›  Cook:10min  ›  Ready in:30min 

  1. Place the potatoes in a small saucepan; cover with water and bring to the boil. Cook until the potatoes are tender; drain. Mash the potatoes with a fork. Allow to cool.
  2. Preheat oven to 220 C / Gas 7. Lightly butter a baking tray.
  3. Combine the cooled potatoes and almonds. Slowly add the sugar while stirring with a wooden spoon. Stir in the lemon zest; continue mixing with your hands. Form the dough into 2.5cm balls. Roll the balls in the pinenuts; brush with egg yolk. Form each ball into a crescent shape. Cover each biscuit with cornflour and then brush with egg white. Arrange biscuits on the prepared baking tray.
  4. Bake in preheated oven until lightly golden, 10 to 12 minutes.

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