Ingredients
- 9 oz (250 g) sugar
- 2½ fl oz (75 ml) water
- 9 oz (250 g) ground Marcona almonds
- 2 (medium) eggs
For the coating
- 7 oz (200 g) pine nuts
- 1 beaten egg
How to Make It
- Mix the sugar and water together, and boil until the mixture reaches 110°C (230°F); use a sugar (candy) thermometer to check the temperature is exact.
- Remove the saucepan from the heat, and add the ground almonds.
- Beat the eggs and gradually add them to the mix until a smooth and not too runny dough has formed, then leave to cool. If the dough needs thickening, add more ground almonds.
- When the dough has cooled, roll the mixture into small balls of about 15 g (½oz) or 2 cm (¾in) in diameter.
- Roll the balls first in beaten egg and then in pine nuts until completely covered.
- Put the balls on a baking tray and brush carefully with beaten egg, ensuring that no pine nuts drop off.
- Heat the oven to 300°C (570°F) and bake for 5 minutes. If your oven doesn’t reach 300°C (570°F), then cook for longer at its highest temperature, eg for six minutes at 250°C (480°F). At such hot temperatures, you’ll need to use two baking trays, stacked on top of each other to create a layer of air and ensure the panellets don’t burn underneath.