Panellets Marzipan Pastries Recipe

I absolutely adore this recipe because it’s like a customizable little piece of heaven, letting me experiment with different flavors each time I make them. Plus, the combination of lemon zest and vanilla gives these treats a bright, nostalgic taste that perfectly balances the sweet almonds—a true comfort food for my soul.

Uncover my perspective on a traditional indulgence with these delightful Panellets Marzipan Pastries. They consist of 250 grams of ground almonds, 200 grams of caster sugar, and the zest of one lemon—not to mention the 50 grams of pine nuts and the 50 grams of optional desiccated coconut—that positively redefine the word “pastry.”

Ingredients

Almond flour: High in protein and healthy fats, essential for texture.

Sugar Cast: Sweetness is added, and a crisp outer shell is helped to create.

Lemon Zest: Offers an explosion of citrus fragrance and flavor.

Binding agent and moisture giver: Egg.

Pine Nuts: High in vitamin E and magnesium, having a nutty, buttery taste.

Vanilla extract: Increases sweetness and contributes to flavor complexity.

Chocolate Chips: Optional; offer a rich, indulgent sweetness.

Ingredient Quantities

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• 250g ground almonds
• 200g caster sugar
• 1 lemon, zest only
• 1 egg
• 1/2 teaspoon vanilla extract
• 50g pine nuts
• 50g chopped almonds or walnuts (optional)
• 50g desiccated coconut (optional)
• 50g chocolate chips (optional)

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Instructions

1. Set your oven to 180°C (350°F) to warm up while you prepare the baking tray. Line that tray with parchment paper; this will help keep the final product from sticking to the tray.

2. In a large mixing bowl, mix together 250g of finely ground almonds and 200g of castor sugar.

3. To the bowl, add the zest of 1 lemon, 1 egg, and 1/2 teaspoon of vanilla extract. Mix until you form a sticky dough.

4. In the case that you are using the optional good stuff, divide the dough into separate bowls for each flavor: pine nuts, chopped almonds or walnuts, desiccated coconut, and chocolate chips.

5. Take a portion of dough for each type and form small balls that are roughly the size of walnuts.

6. Coat each ball in one of the toppings of your choice. For pine nuts and nuts, press them gently into the surface of the ball. For coconut, coat the ball with as much as you can get to stick. For chocolate chips, press and embed them so that they are properly sticking to the dough.

7. The dough balls should be placed on the baking tray that has been prepared for baking; there should be space between the dough balls.

8. If you wish, beat an additional egg and lightly brush it over the pastries for a glossy finish.

9. In the preheated oven, bake for about 10-12 minutes or until lightly golden. Be careful not to overbake; they should remain soft inside.

10. When serving the marzipan pastries, let them cool on a wire rack before proceeding to the next step. These delicious little morsels are perfect as party nibbles or as a straight-up dessert.

Equipment Needed

1. Oven
2. Baking tray
3. Parchment paper
4. Large mixing bowl
5. Zester or grater (for lemon zest)
6. Measuring spoons
7. Mixing spoon or spatula
8. Knife (for optional nut chopping)
9. Small bowls (for dividing dough, if using optional ingredients)
10. Pastry brush (for glazing with egg, optional)
11. Wire rack (for cooling)

FAQ

• Q: Can I use almond flour instead of ground almonds?Almond flour can be used in place of ground almonds.
• Q: Can these pastries be made without eggs?Q: Can you use a seed egg instead of an egg in your clafoutis?
• Q: How can I store leftover panellets?A: Keep them in an airtight container at room temperature for no longer than a week, or freeze them for indefinite storage.
• Q: What can I use if I don’t have caster sugar?You can use sugar in the form of granules, though the texture may be a tad different.
• Q: Are pine nuts essential for this recipe?Pine nuts add a traditional touch, but you can leave them out or substitute another nut.
• Q: Can I add other flavors to the panellets?A: Yes, you can definitely try different extracts such as almond or orange instead of vanilla.

Substitutions and Variations

You can substitute 250g of almond flour for 250g of ground almonds.
You can substitute 200g of granulated sugar for 200g of caster sugar.
A substitute for zest from 1 lemon can be made with 1/2 teaspoon of lemon extract.
An egg can be replaced with a flaxseed egg. A flaxseed egg is made with one tablespoon of ground flaxseed mixed with 2.5 tablespoons of water.
Pine nuts can be replaced with slivered almonds or pecans in a 1:1 ratio.

Pro Tips

1. Chill the Dough After forming the sticky dough, consider chilling it in the refrigerator for about 30 minutes. This makes the dough easier to work with and helps the pastries retain their shape better during baking.

2. Zest Freshness Be sure to use fresh lemon zest to maximize flavor. Zest the lemon directly into the mixing bowl to capture all the essential oils that add a vibrant citrus note to the pastries.

3. Even Baking To ensure even baking, try to make all the dough balls the same size. This will help them bake uniformly and achieve a consistent texture.

4. Combining Flavors Feel free to mix and match toppings for unique flavor combinations within one pastry (e.g., chocolate chips with chopped nuts). Experimenting with combinations can lead to delightful surprises.

5. Storage Tip Store the baked pastries in an airtight container to keep them fresh for up to a week. If they start to harden, a quick reheat in a warm oven can revive their softness.