Panellets are really delightful lemon-scented marzipan cookies from the Catalonia region of Spain. They are coated with pine nuts, almonds, or coconut and enjoyed during the Catalan Festival of La castañada.
- 1 1/2 cup almond flour
- 1/3 cup plus 1tbs sugar
- 2 tsp lemon zest (about two lemons)
- 2 eggs, lightly beaten in two separate bowls
- 3/4 cup pine nuts
- Preheat oven to 350F. Line a large baking sheet with parchment paper
- In a large bowl, combine almond meal, sugar, lemon zest, and one beaten egg and mix with your hands to form a soft dough. Make sure to really knead the cookie dough, so all the ingredients are well incorporated.
- Working with 2 teaspoons of dough at a time,(or a small ice cream scoop) form small balls using your hands
- Dip each cookie in the beaten egg.
- Making a cup with your hand fill it with pine nuts, coat cookies with pine nuts by shifting the dough from hand to hand and gently pressing them into the dough so they stick well. Press the cookie balls again to form a tight cookie.
- Arrange cookies on the baking sheet, lightly brush them with egg and bake at 350F for 15 minutes or until light golden brown.
- Post originally published on October 29th, 2012, and updated On October 30th, 2021.
- Prep Time: 30
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Serving Size: 1 cookie
- Calories: 72
- Sugar: 7
- Sodium: 6
- Fat: 3.7
- Saturated Fat: .5
- Unsaturated Fat: 1.1
- Trans Fat: 0
- Carbohydrates: 8.3
- Fiber: .8
- Protein: 1.8
- Cholesterol: 12
Keywords: panellets, pignoli, gluten-free cookies, cookies, almond cookies, almond flour.