Panellets Recipe: Easy Spanish Almond Pine Nut Sweets 2026

Panellets are small, tender almond sweets that are a beloved tradition in Catalonia and other parts of Spain, especially around All Saints' Day on November 1st. They are made from a simple dough of ground almonds, sugar, and cooked potato, which keeps them moist and gives them their signature soft bite. This version uses the Thermomix to make the base dough quickly and easily.

The original panellets were made with just ground almonds, sugar, and egg, but over time, especially from the 19th century onward, cooked potato or sweet potato was added to the dough to reduce costs and soften the texture, a practice that remains common in Spanish homes today. With the Thermomix, preparing the base dough is very simple, and all that's left is shaping and coating them according to the variety you choose. Here we show you how to make three classic versions: pine nut panellets, candied cherry panellets, and almond panellets. They are an artisanal, eye-catching, and delicious treat, ideal to enjoy with coffee.

Ingredients for Panellets

For 10 panellets

• 115 g sugar
• 125 g ground almonds
• 60 g cooked potato (or cooked sweet potato)
• 1 egg yolk
• 1 egg white
• 20 g pine nuts
• 3 or 4 almonds
• 3 or 4 candied cherries

How to Make Panellets Step by Step

1. Grind the Sugar and Almonds

To start, put 115 g sugar and 125 g ground almonds into the Thermomix bowl. Mix for 10 seconds at speed 6 until well combined.

2. Add the Potato and Egg Yolk

Next, add 60 g cooked potato (or cooked sweet potato) and 1 egg yolk. Mix for 15 seconds at speed 4 until the dough comes together.

3. Shape the Dough into Balls

Remove the dough from the bowl, wet your hands, and form 10 balls of about 20 g each. Separate them into 3 groups for the 3 varieties you will prepare: pine nut, candied cherry, and almond. The dough will be sticky but manageable. If it's too sticky, you can add a little more ground almond and/or let it rest in the fridge for a while.

4. Coat One-Third in Pine Nuts

For the pine nut panellets, dip the balls in a bowl with 1 egg white, then roll them in 20 g pine nuts, pressing gently so they adhere.

5. Top the Rest with Almonds or Candied Cherries

For the almond and candied cherry panellets, place 3 or 4 almonds and 3 or 4 candied cherries on top of the panellets, pressing lightly to fix them to the dough.

6. Brush with Egg White

Place all the panellets on a baking tray lined with parchment paper and brush them with the remaining egg white.

7. Bake and Serve

Bake the panellets in a preheated oven at 180 °C (350 °F) for 12-14 minutes, or until golden. Once baked, let them cool and they are ready to serve.

Tips for the Best Panellets

Adjusting the Dough Consistency

The dough should be soft but not overly sticky. If it's too wet, add a little more ground almond. If it's too dry, add a few drops of water or a bit more egg yolk. Letting it rest in the fridge for 30 minutes can also make it easier to handle.

Coating and Topping Variations

For the pine nut version, press the pine nuts gently into the dough to ensure they stick. For the almond and candied cherry versions, you can also dip the tops in a little beaten egg white before adding the toppings to help them adhere. Feel free to experiment with other toppings like shredded coconut or chopped nuts.

Baking and Storage

Keep an eye on the panellets while baking; they should be lightly golden, not dark brown. Overbaking will make them dry. Once cooled, store them in an airtight container at room temperature for up to 3-4 days. They also freeze well; thaw at room temperature before serving.

30 Home-Cooked Recipes I Keep Coming Back To

If you're anything like me, your kitchen rotation probably includes a little bit of everything — cozy comfort plates, tried-and-true dishes from around the globe, and sweets that make a crowd happy.

When a rich, indulgent treat is calling my name, I reach for this La Viña Molten Cheesecake recipe, this refined Original French Crème Brûlée recipe, or a luxurious Chocolate Mousse Cake recipe. And on days when only something fruity and soothing will do, this timeless French Tarte Tatin recipe is my go-to.

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And when I'm hosting and mixing drinks alongside a full menu, dinner often gets paired with a cool Original Cuban Mojito recipe, a strong Long Island Iced Tea recipe, or a pitcher of this fruity Bleeding Spanish Sangria recipe. To fill out the spread, I like setting out this zesty French Remoulade Sauce recipe on the side, or finishing the table with this eye-catching Mediterranean Black Rice with Squid recipe.

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After years of cooking, testing, and tweaking in my own kitchen, I've come to believe the greatest dishes are built on three things: simplicity, techniques you can trust, and flavor that really pops.

Every recipe gathered here is one I genuinely cook over and over — whether it's a fast solo meal or a spread I'm putting together for the people I love.

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When something light and unfussy sounds right, I tend to go with the timeless Italian Caprese Salad Recipe or a flawlessly cooked Simple Poached Egg Recipe. And for cozier, heartier fare, I'm quick to suggest the filling Meatball Sandwich Recipe, the velvety Russian Stroganoff Beef Recipe, and the fast weeknight winner One Pot Pasta Recipe.

Sharing dishes from across the globe is another joy of mine — among them the genuine Sorropotún de Bonito Fish Stew Recipe, golden Chilean Pumpkin Sopaipillas Recipe, and the traditional Spanish Cochifrito Segovian Fried Pig Recipe.

Air fryer cooking is another category I turn to often, since it delivers great texture while saving time. The ones I make most are Air Fryer Pork Ribs Recipe, Air Fryer Chicken Thighs Recipe, Air Fryer Sweet Potatoes Recipe, Air Fryer Baked Potatoes Recipe, Air Fryer Peppers Recipe, Air Fryer Mixed Sandwich Recipe, Air Fryer Toasted Bread Recipe, and Air Fryer Hard-Boiled Eggs Recipe.

And for anyone steering clear of wheat, my cozy Gluten-Free Lasagna Recipe shows that a classic baked pasta can still be rich, cheesy, and completely gratifying without any gluten.

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