Panellets are the traditional desserts of All saints holiday made in Catalonia with marzipan rather than sweet potato, these little treats are enjoyed during the autumn and Christmas period and are similarly known in Sevilla as ‘Empiñonados’.
However it is also believed these treats originated from Arabic decent due to their almond base, which would explain how they made their way into Gibraltar’s diet.
- 300 G Sweet Potatoes
- 300 G Ground Almonds
- 300 G Sugar
- Grated Lemon Rind (1 lemon)
- 2 Eggs
- 200 G Pine Nuts
1, Boil the sweet potatoes until tender and leave to cool.
2, Peel and mash the sweet potatoes, mix in sugar, lemon rind blend in the ground almonds. Once you have done this, add in one egg, combine all ingredients and allow to sit in the fridge for 30 minutes.
3, Turn the mixture into small balls and cover with your pine nuts, lay these on a baking tray and brush your Panellets with a beaten egg.
4, Place in a preheated oven at 180 C or 160C for a fan oven until they bake into a beautiful golden colour.
Recipe by Mari Almeida