[one_third]Ingredients
500 gr grated raw almond
400 g white sugar (+50 g)
100 g icing sugar
2 egg whites
1 Tbsp lemon zest
150 g toasted pine nuts
50 g toasted chopped hazelnuts
50 g toasted chopped almonds
30 g coconut flakes
2 eggs
[/one_third][two_third_last]Preparation
In a big bowl, mix the dry ingredients from the first group of ingredients, until they are combined. Add the whites and knead with your hands, until you have an homogeneous mixture (about 10 minutes), just until the point that it doesn’t stick anymore. Cover and let sit for about 2 hours, or overnight.
To prepare the panellets, have all the remaining ingredients prepared, in separated bowls, as they will all be for different kinds of panellets. To prepare the pine-nut panellets, mix the eggs with the pine-nuts, and take little portions of the dough and roll them, until you have a little ball. Cover the ball with the pine-nut mixture and arrange the panellets on a greased baking tray. For the almond or hazelnut panellets, mix those ingredients (separately) with the dough and form different shapes (croquettes, squares,…). Garnish with a halved hazelnut or almond. For the coconut ones, mix the coconut with the same amount of dough. Form pyramids with your fingers, cover with coconut, and brush with egg.
Preheat the oven at 190ºC (375-390ºF), and bake for about 10-12 minutes. The most typical kinds are these ones, the coffee ones, those made with orange or lemon, with quince jam. It’s important too to have a variety of panellets and arrange them on a tray to enjoy them altogether. [/two_third_last]
