All Saints Day
(to the dutch version) Today is All Saints Day here in Catalunya. I've been residing in Barcelona for about a week now, accompanying my partner who's working abroad for a while. The recipe I'm sharing is a typical Catalan treat that is associated with All Saints. All around town they have been staring me in the face all week; round little balls covered in pine nuts, shiny with a royal egg wash.
Yesterday I stumbled upon a most amazing little store here, next to a bakery by the same name; Forn Baltá (calle de Carrer 115-119, for those visiting Barcelona in the future). They have an amazing array of flours on sale; Spanish, French and German wheat, rye, wholewheat, bio... you name it, they sell it. Needless to say I stocked up on some flour that I just had to get. I'm especially curious about the Navarra-flour that I got. They also had a kit that came with everything you need to make your very own panellets. Go figure!
Dutch Oven within a Dutch oven
My plan was to bake some serious bread while I was here, but the oven in the apartment we were dealt with, turned out to be a microwave with the tiniest grill function... No bread to be made in that thing!
Being a creative mind I set out to put together a little make shift oven that WOULD do the job. With the few things found in the poorly equipped kitchenette I constructed something that actually worked. I call it my Dutch oven within a Dutch oven-system!
Setting my standards as low as possible I even managed to get some nice buns on the breakfast table; simple white rolls sprinkled with lemon salt flakes. They were a bit on the crusty side but hit the spot anyhow!
I doubt that I'm going to do any serious bakes here, but the panellets turned out to be easy baking. So here you go! They are traditionally eaten with roasted chestnuts, roasted sweet potatoes and a accompanied by a nice sweet wine like , , or .
250 gr. confectioners sugar
500 gr. almond flour
about 75 gr. water
250 gr. pine nuts
Mix the sugar, flour and water into a paste. Use just enough water to form a paste. Knead it until smooth, cover it with cling film and chill in the fridge for at least 6 hours but preferably 24 hours. The more it matures the better the result is going to taste!
Preheat your oven to about 180C.
Take the almond paste out of the fridge and roll balls out of them, about the size of a walnut. Beat an egg until foamy and roll the balls in it. Put the pine nuts on a plate and roll the balls through it until covered. This is a bit of a messy affair at first, but once covered you can roll the little balls between your hands to make the pine nuts really stick and 'line up' with the dough.
If you want to make them extra shiny, give them a royal egg-white wash after they are assembled. Put them in the oven and bake them until the pine nuts are coloring golden, about 10 minutes, but keep a close eye on them; you don't want your almond paste to get too hot and sag into semi-spheres!
Leave them to cool, store in an air tight container until ready to eat. You can also cover them in crushed almonds or grated coconut ( I did!)
Enjoy! Make sure to visit 'The Breadlab' on Facebook, if you haven't already.