Panellets are the most emblematic sweets in all Catalonia. In the regions of La Segarra and Urgell they are given the name of mitgetes.
Nowadays, the flavours of the panellets have evolved. New styles of baking have meant the introduction of other flavours into the marzipan base such as rose, redcurrant syrup, vanilla, coffee, chocolate, etc. But the most commonly made kind are still the pine nut panellets. This is a homemade version for winter using sweet potatoes which give taste and colour. Some people use mashed potato instead of yams.
Roast the sweet potato. Peel and push through a food mill.
While hot, add the ground almonds, the sugar and the lemon rind. Mix well to blend all the ingredients together. Place in a covered bowl and leave to stand in the fridge for a few hours.
Form balls of about 25 grams, dip in diluted egg white and then in the pine nuts, pressing lightly so they stick.
Arrange on an oven tray, brush with beaten egg and bake in a hot oven for about ten minutes.
Once cooked, leave to cool and store in an airtight container.