Traditional Panellets

• 1 ½ c granulated sugar
• 1 ½ c almond flour
• ½ lemon, zested
• 2 egg whites + 3 whole eggs
• 1 c pine nuts

Makes about 50 or 60

In a food processor, combine the sugar, almond flour, lemon zest and egg whites and mix for about 3-5 minutes. You should see that this marzipan mixture loses some moisture but is still sticky.

Transfer the marzipan to a container and cover it with plastic wrap, creating a tight seal directly over the mixture (the plastic wrap must be firmly adhered to the top of the marzipan so that it does not harden).

Let it rest for 12 hours in the refrigerator.

Remove marzipan from refrigerator and let sit on a counter for about 30 minutes. Once it has reached room temperature, cut off pieces and roll each into almost golf ball-sized, about 1 ½-inches in diameter.

In a small bowl, make your egg wash by whisking 3 eggs. Pour half of the beaten egg mixture into another small bowl and set aside. Add the pine nuts to a small bowl. Roll a shaped piece of marzipan in the egg wash, and then roll in the pine nuts so they cover the entire ball, using your fingers to lightly press the pine nuts in, as needed. (This step will take some time and patience.) Repeat process with remaining marzipan balls.

Preheat oven to 425°F. Place the balls on a sheet pan lined with parchment paper and use a pastry brush to paint each with the remaining egg wash. Place panellets in oven to bake for 4 minutes, or until golden.

Note: You can also add a little simple syrup (made with equal parts sugar and water) to the egg wash so that the pine nuts stick better and caramelize a little when baking.

Recipe developed by Xavi Donnay