A special take on traditional panellets where chestnut lends a soft texture and a naturally sweet flavour, ideal for the Castanyada.
A different, delicious take on traditional panellets, where chestnut lends a soft texture and a naturally sweet flavour with a very special autumn touch. Perfect for sharing at the Castanyada.
Cook the chestnuts until very tender. Once cooked, drain them and blend until you get a smooth, even paste.
Add the sugar, egg yolk and lemon zest to the chestnut paste. Mix well until all the ingredients are fully combined.
Shape small balls with the dough, keeping them an even size.
Coat the panellets with the pine nuts, pressing lightly so they stick well to the dough.
Preheat the oven to 180 °C and place the panellets on a tray lined with baking paper.
Bake the panellets for 10-15 minutes, until lightly golden. Let them cool before serving.
Easy
