Recipe for about 20 almond and pine nut panellets:<\/h2>\n
-150g almond powder<\/b><\/div>\n
-85g of sugar<\/b><\/div>\n
-55g of egg whites<\/b><\/div>\n
-150g of pine nuts<\/b>
\n-1 teaspoon of bitter almond extract (optional because you will feel a little less pine nuts)<\/b><\/div>\n
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Instructions:<\/h2>\n
Put the sugar and almond powder in a container. <\/i><\/div>\n
<\/i><\/a><\/div>\nMix and add the egg white (and possibly the bitter almond extract).<\/i><\/div>\n
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Mix by hand to form a ball of dough. <\/i><\/div>\n
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Divide the dough into balls of 12 to 13g each. <\/i>
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*<\/i><\/a><\/div>\n**Here are the pine nuts I brought back from Spain! A little wonder…<\/i><\/div>\n<\/i><\/a><\/div>\n
Take a good handful of pine nuts and place a dough ball on top. <\/i>
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<\/i><\/a><\/div>\n**Squeeze well to press the pine nuts into the dough…<\/i><\/div>\n<\/i><\/a><\/div>\n
So that you have a ball with lots of pine nuts on it that won’t escape during cooking. <\/i>
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Do the same for all the dumplings. <\/i><\/p>\n*
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Place them on a baking sheet lined with parchment paper and place in a preheated fan oven at 180\u00b0C.<\/i><\/div>\n<\/i><\/a><\/div>\n
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Bake the panellets for 20 minutes until the pine nuts are golden brown. You will have to adapt to the power of your oven! Remove the dumplings from the oven and let them cool on a wire rack. <\/i><\/div>\n
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Store them in an airtight box away from air and dryness! <\/i><\/p>\n
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$\"IMG$ <\/div>\n<\/div>\n
Panellets aux Amandes et Pignons de Pin (Empi\u00f1onados)<\/h2>\n
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Je reviens r\u00e9cemment de Barcelone et j\u2019ai pu d\u00e9guster ces petits g\u00e2teaux chez Caelum, p\u00e2tisserie sp\u00e9cialis\u00e9e dans les douceurs de monast\u00e8res. D\u00e8s que je suis rentr\u00e9 \u00e0 la maison, je me suis en cuisine pour en refaire comme ceux que j\u2019avais vus. La recette est tr\u00e8s rapide et simple \u00e0 pr\u00e9parer et ces boulettes aux amandes et aux pignons se conservent assez longtemps. Une recette parfaite pour les amoureux des fruits secs qui fait la part belle aux pignons et \u00e0 leur saveur subtile et d\u00e9licate !\u00a0<\/span><\/div>\n
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