Panellets

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, combine the almond flour, granulated sugar, and lemon zest.

   Ca. 1 min.

2. 2

   Add the egg white to the dry ingredients and mix well until a firm, cohesive dough forms. Knead gently for a minute or two until smooth.

   Ca. 3 min.

   Kokkens note: If the dough is too sticky, add a tiny bit more almond flour. If too dry, add a few drops of water.

3. 3

   Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

   Ca. 5 min.

4. 4

   Take small portions of the dough and roll them into small balls, about 2-3 cm in diameter.

   Ca. 10 min.

   Kokkens note: Aim for uniform size so they bake evenly.

5. 5

   Gently roll each ball in the pine nuts, pressing lightly to ensure they stick all over the surface.

   Ca. 5 min.

   Kokkens note: You can also flatten the balls slightly before rolling in nuts for a more traditional shape.

6. 6

   Arrange the coated panellets on the prepared baking sheet, leaving a small space between each.

   Ca. 1 min.

7. 7

   Whisk the egg yolk lightly in a small bowl. Brush the top of each panellet with the egg yolk to give them a golden sheen.

   Ca. 2 min.

   Kokkens note: A thin, even coat is best.

8. 8

   Bake for 8-10 minutes, or until the pine nuts are golden brown and the panellets are lightly firm to the touch.

   Ca. 10 min.

   Kokkens note: Keep a close eye on them as they can brown quickly due to the sugar content.

9. 9

   Remove from the oven and let cool completely on the baking sheet before serving.

   Kokkens note: They will firm up as they cool.