Two fun and easy to make ‘panellet’ recipes

  • Vallflorida Xocolaters and L’Atelier Barcelona propose two simple ways to prepare this sweet that will make you smile

The calendar rules, and now touch ‘panellets’. Eat them and why not make them. We like both, so we go to two renowned pastry shops to get advice on which pieces to make … and how to make them, of course. We want fun and easy recipes to make.

Vallflorida Chocolatiers (Carretera del Montseny, 12, in Sant Esteve de Palautordera) offers us some ‘panellets’ with citrus and chocolate, while L’Atelier Barcelona (Viladomat, 140 bis) bets on the square panellets, like the range it sells this year. Which ones make you salivate the most?

Citrus and chocolate panellets


  • 250 g of ground almonds

  • 235 g sugar

  • 75 g egg whites

  • Bitter almond essential oil

  • Lemon peel and orange peel zest

  • 300 g of dark chocolate


  1. Mix the sugar, almond powder and two drops of bitter almond essential oil.

  2. Add the whites and the lemon and orange zest (to taste), mix everything and reserve in the fridge for a few hours with plastic wrap.

  3. Cut marzipan pieces of approximately 10-12 grams and work them so that they have a spherical shape.

  4. Cook the marzipan balls at 210 degrees for about 10 minutes, until golden brown, and let cool.

  5. Heat the chocolate in the microwave for 1 minute. Stir and heat for another minute, and stir again.

  6. Spread the chocolate to cool it. When it is at 30 degrees, coat the marzipan balls with the help of gloves.

  7. Put a pinch of citrus zest to decorate and let cool.

Square panellets


  • 500 g of ground almonds

  • 250g sugar

  • 50 g egg white

  • g of organic country pine nuts

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  1. Mix all the ingredients and coat with organic pine nuts mixed with egg yolk without excess.

  2. Bake in the oven at 230 degrees for 4 minutes.

  3. Let cool and taste.

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