Cathy Hughes from Quince HQ shares with us how to make delicious Panellets de Membrillo featuring quince.
“These delicious marzipan morsels originate from Catalonia where panellets (pronounced pah-nay-yets) means “little breads” in the Catalan language. Made of almond and sugar, there are lots of variations on a theme: some versions are flavoured with chocolate or coffee, perhaps rolled in pinenuts, while others may be filled with jam,” Cathy shares.
The traditional Panellets de membrillo (or panellets de codony) are usually made by encasing thin strips of firm quince paste in a marzipan-like dough, then slicing them into bite-sized pieces and baking. Panellets feature during the All Saints Day celebrations to welcome autumn.
This version is definitely more like a jam drop biscuit, or what some might know as a thumb print biscuit. They are very easy to make either by hand or in a food processor, quick to bake, and oh so moreish! This recipe makes about 12 but I regularly make a double batch … because they seem to disappear quickly.”
Makes 12
WHAT YOU NEED
170g ground almonds
130g icing sugar, plus extra
1 x 70g egg
¼ teaspoon almond extract
caster sugar
50g firm quince paste or quince jam
WHAT TO DO
Preheat the oven to 210˚C (fan-forced). Line two baking trays with baking paper.
In a food processor, combine the almond meal and icing sugar and pulse until well combined.
Add the egg and almond extract and pulse until a soft dough forms. It will feel a little sticky but should come together readily. Form into a disk, wrap in cling wrap and place in the refrigerator for an hour or two (ideally).
Sprinkle a little extra icing sugar onto a clean surface and roll the dough into a thick sausage shape.
Cut into 12 even-sized pieces.
Roll each portion into a small ball, then roll in caster sugar. Place onto the prepared baking trays – allowing room for them to spread a little, then press gently with the back of a wooden spoon.
Using your finger or the end of the handle of a wooden spoon, make a small indentation in the centre of each panellet, then fill with a little quince paste or jam. I prefer to roll a quarter-spoon of firm paste into a ball and pop that into the centre of each panellet.
Bake for 9-10 minutes until the panellets are just starting to colour around the edges and are a little soft (undercooked) around the quince centre. They will firm up a little more when cooled.
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