Catalan Christmas marzipan with four flavours

Panellets de cuatro sabores

Panellets are great served with coffee or tea but they also stand alone very well as a dessert served with a glass of cava or sparkling white wine. The base of these treats is a type of marzipan with the surprise added ingredient of sweet potato. The most traditional one is plain marzipan covered in pine nuts, but the possibilities of adding new and exciting flavours are unlimited – plus they’re gluten-free!

MAKES 30

FOR THE SWEET-POTATO MARZIPAN

1 large sweet potato (400 g/14 oz), diced

1 free-range egg, whisked

250 g (9 oz) sugar

350 g (12 oz/3½ cups) ground almonds

1 tablespoon desiccated coconut

1 tablespoon Dutch cocoa powder

FOR THE COATING

200 g (7 oz) pine nuts

2–3 tablespoons ground mixed nuts (such as pistachio, hazelnuts and macadamia)

2–3 tablespoons desiccated coconut

2–3 tablespoons lavender sugar (see Note)

To make the sweet-potato marzipan, cook the sweet potato in boiling water for 15–20 minutes, until very soft. Drain, mash well with a fork and set aside to cool for 10 minutes.

Add the egg, sugar and ground almonds, and mix to combine well.

Divide the mixture into three equal parts and put into separate bowls. Cover one of the bowls in plastic wrap and put it into the fridge. Add the coconut to the second bowl, mix to combine, cover and put it into the fridge. Add the cocoa powder to the third bowl, mix well to combine, cover and put it into the fridge with the other bowls overnight.

The next day, preheat the oven to 180°C (350°F/Gas Mark 4). Line two baking trays with baking paper.

To make the panellets, roll two teaspoonfuls of marzipan mixture into balls between the palms of your hands. The next step will depend on the coating you choose (see below). Keep the prepared balls in the fridge until ready to bake, then cook on the middle shelf of the oven for 30–40 minutes, until firm and lightly golden.

Traditional panellets. Roll the plain balls in pine nuts, then bake as above. Nutty panellets. Roll the plain balls in ground mixed nuts, then bake. Coconut panellets. Roll the coconut balls in desiccated coconut, then bake. Chocolate lavender panellets. Bake the chocolate balls as above, then allow to cool and roll in the lavender sugar.

Note

To make lavender sugar, blend 1 tablespoon dried lavender flowers with 5 tablespoons sugar in a food processor until the mixture becomes a fine powder.

Store the panellets in an airtight container in the fridge for up to 2 weeks.