Ingredients For approximately 20-25 panellets: 500 g. ground almonds 300 g. sugar 1 egg (for the dough) 200 g. pine nuts 1 egg (for painting) Lemon zest (optional) Ingredients for variations (see below) Necessary tools: Large bowl, baking paper, baking tray Preparation time: 45 minutes + standing time (at least 30 minutes) Difficulty: Medium Instructions Prepare the base dough. In a large bowl, mix the ground almonds, sugar and lemon zest (if using). Add the egg and knead with your hands for a smooth and consistent dough. If the dough is too dry, add a little more egg (beat it before adding it). If you prefer, there is a more homemade version, also of medium difficulty, which is made using sweet potatoes to give flavour and colour. In this case, you will need to include a sweet potato in the ingredients and reduce the amount of ground almonds or almond flour and sugar to 250 grams. To make the dough, you will first need to roast the sweet potato in the oven or on the grill until it is soft. Once done, pass it through a food processor and, while hot, mix it with the rest of the ingredients, as in the first version. Whether you choose one recipe or another, once the dough is made, wrap it in cling film and leave it in the fridge for at least 30 minutes. This will make it easier to handle. While the dough is standing, you can prepare the variations of panellets that you want to make. Here are some of the most popular: Pine nut panellets: these are the most traditional. Cover the top half of each panellet with pine nuts. Coconut panellets: mix part of the dough with grated coconut. Form balls and coat them with more grated coconut. Almond panellets: replace part of the ground almonds with almond kernels. Chocolate panellets: mix part of the dough with cocoa powder. Quince panellets: cut small portions of quince and wrap them in the dough. Remove the dough from the refrigerator. Take small portions of dough and give them the desired shape (balls, cones, elongated croquettes...). Then, depending on the variation, cover the panellets with pine nuts, almond kernels or other ingredients. Beat the remaining egg and use it to paint the pancakes so they are shiny once cooked. Preheat the oven to 180°C and line a tray with baking paper. Place the panellets on the tray and bake for about 10-15 minutes, or until lightly golden. Be careful not to burn them! Let the panellets cool on a wire rack before serving. Presentation and recommended dressings The panellets are perfect for presenting on trays or in baskets, accompanied by roasted chestnuts and sweet wine or muscatel. You can also decorate the table with autumn elements such as dried leaves and pumpkins. Enjoy the panellets with family and friends in a warm and festive atmosphere. Other related recipes Roasted chestnuts Pork ribs with chestnuts Creamed pumpkin