Panellets are little marzipan-style sweets that come in different shapes and flavors. They are typical fall Catalan sweets usually eaten on or around November 1st, which is All Saints Day and la castanyada (the chestnut party, if you will…), although you can find them in the bakeries for quite some time in fall. The most popular ones are round and coated with pine nuts, but there are also covered with almonds and coconut panellets.

The base for the dough is almond flour and sugar (a marzipan), and the variations are endless. Some people use potato or sweet potato for the dough. I grew up with the idea that panellets with potato was cheating because you replace the good (and expensive) ingredient -almond- by the not so good (and cheaper) one -potato-. So, I don’t use potato. Just almond flour, sugar and egg that acts as the binder for the dough.

round panellets of pine nuts, almond and coconut

Since I moved to the US I tried to make panellets every year. I like them (although I’m good just eating one or two) and they are fun to prepare, especially with the kids who get to mess around with the dough and pine nuts. But this past fall was super busy and I did not get to make any. BUT in November my very best friend Elisenda and family came to visit and they brought a pre-packed ready-to-go panellet kit for me 😊. This kit has basically all the ingredients measured for you and you just have to make them. It even comes with a tray and a paper doilie to serve! But it wasn’t until last weekend that I had time to make them…

round panellets of pine nuts, almond and coconut

There is this unwritten rule that pine nut panellets are round, almond coated ones are rectangular and the coconut ones are a pyramid shape. This time around I made them all round, because, why not? Much easier and quicker (especially when you are making them with 3 kids); plus, the coconut ones always burn from the tip of the pyramid…

I did not follow the package recipe because I did not use potato and I reduced the amount of sugar (they’re always too sweet for me) and they turned out great! And added bonus, I was very happy that I was able to give some to my friend Roger (another Catalan living here) as a present for this birthday on Sunday 😊.

round panellets of pine nuts, almond and coconut
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
round panellets of pine nuts, almond and coconut


  • Author: Carla
  • Prep Time: 30
  • Cook Time: 8 min
  • Total Time: 38 minutes
  • Yield: 30 panellets 1x
  • Category: dessert
  • Cuisine: Catalan


Typical fall Catalan dessert. Fun to make and fun to eat! 


  • 10.5 oz (300 gr) almond flour
  • 5.3 oz (150 gr) white sugar
  • Zest of 1 lemon
  • 2 eggs
  • 3.5 oz (100 gr) pine nuts
  • 2 oz (60 gr) coarsely ground almonds
  • 2 oz (60 gr) unsweetened shredded coconut


  1. Preheat oven to 400F
  2. In a big bowl mix the almond flour, sugar, lemon zest and one egg with your hands until you have a soft dough.
  3. Roll out little balls (less than 1-inch in diameter) with your hands.
  4. Put the pine nuts, almonds and coconut in three different bowls. Whisk the other egg in a bowl.
  5. Roll the balls in the egg and then into the pine nuts bowl so they stick to the surface. Do the same for the almond and coconut. It is not that easy to get a perfectly covered panellet, specially with the pine nuts. You may need to finish them by sticking them one by one to the panellet so they look nice.
  6. Put them in a baking sheet covered with parchment paper.
  7. Brush the panellets with the remaining egg.
  8. Cook for 8-10 minutes or until they are golden on the top.
  9. Let cool and enjoy with some sweet wine!

Keywords: panellet, almond flour, marzipan, pine nuts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating