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This time of the year, we use to make the “panellets”, a sweet desert made of almonds, that are typically eaten the night before the 1st of November, on a celebration called the “castanyada” where people gather to eat baked chestnuts and sweet potatotes , panellets and drink sweet wine.

This year I have made two different kind of panellets, one with almonds (on the right) and the other with hazelnuts (on the left), the last are not so known but are also very tasty.panellets

Recipe of hazelnut panellets


  • 300g of shelled  hazelnuts
  • 250g of brown sugar
  • 50g of boiled potato
  • the skin of a lemon
  • 1 egg white


I use the thermomix to prepare them, first I grind the sugar, 20 second at velocity 10, then I add the skin of the lemon and grind 2o seconds more at the same velocity. Now I add the hazelnuts and program 10 seconds at velocity 6. Finally I add the potato and the egg white and grind again for 6 seconds at velocity 6.

Once I have all the ingredients well mixed I put the dough on a plastic bag and place it on the fridge for at least 12 hours.

Next day I make the panellets with small amounts of dough, giving them round form and decorating each one with chocolate, pinions, quince jelly, brittle,… Once they are decorated I bake the panellets for 7-8 minutes at 180ºC.

Note: To make almond panellets you just have to use almonds instead of hazelnuts, the quantity is the same.

Note: Manual preparation is very easy, you just have to place all the ingredients, grinned, on a bowl and mix them with your hands until you have a compact dough.


Author: MonVid

Mare, companya, naturalista, modista, cuinera,... i moltes més coses que vaig descobrint...

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