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Wednesday 16 th October 2013

"Panellets” are the traditional desert in Catalonia on All Saints holiday. They seem like marzipan balls. The usual ingredients of the basic batter are almonds, sugar, eggs and sometimes also potatoes and flour.
Then pine-nuts, coconut, cacao, lemon, etc can be added, depending on different preferences.
I’ve modified the recipe to do them GAPS friendly, so I’ve replaced sugar by honey and avoided adding potatoes and flour.

gluten-free, dairy-free, white-sugar free, Full GAPS diet

Ingredients (for about 15 panellets):

125 gr. white almond powder
75 ml liquid honey (or more if you like very sweet)
1 egg
optional: pine-nuts, cacao powder, grinded coconut, lemon...


Mix almonds and honey in a saucepan and heat a little bit.

Let it cool down and keep in the fridge for 2 hours minimum.

Take them out the fridge. Add some egg yolk or white to the batter (depending on intolerances), just the amount enough so it's a little bit sticky, so the pine-nuts can keep glued on it. Mix again.

Preheat oven to 180ºC.

Make small balls with the batter.

Put the different optional ingredients  in different cups: pine-nuts, grinded coconut, cacao powder.

Put the ball inside a cup and roll until covered with the desired optional ingredient.

Optionally cover pine-nuts panellets with egg yolk to get brownier panellets.

Bake pine-nuts panellets in the oven for 15 minuts and the rest of panellets for 10 minutes

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