Panellets tradicionals

Panellets are the most characteristic sweet in Catalan pastry-making and one of the main highlights of autumn celebrations. They are made from a marzipan base (ground almonds, sugar and egg), which is then shaped into small pieces and coated or mixed with different ingredients, including pine nuts, chocolate, coconut and coffee. This base gives rise to the traditional panellets we know today, as well as all the varieties that make up a good panellet assortment.

If you're looking to buy panellets online and want the assurance of an artisan-made product, it's important to consider how they're made and which ingredients are used. At Bombonería Pons, we prepare traditional panellets entirely by hand, using quality almonds, without shortcuts or industrial processes, following the recipes that give this Catalan tradition its meaning.

Buying panellets through our online store offers several advantages over shopping in a physical store: you can choose exactly which assortment you want, combine flavours, order quantities suited to a family celebration or a gift, and have them conveniently delivered to your home. We offer home delivery of panellets with fast shipping and carefully prepared packaging to ensure they arrive in perfect condition. What's more, because our artisan panellets are made in limited batches using carefully selected ingredients, their flavour and texture are worlds apart from mass-produced alternatives. If you're looking for the finest panellets in Barcelona for a special occasion, a Christmas hamper, a corporate gift or simply to enjoy at home with your family, our selection of gourmet panellets is made for just that.

Although marzipan is the common base of all traditional panellets, there are many different varieties depending on the ingredients used for their coating or filling, each with its own appeal. Pine nut panellets are the undisputed classic: their toasted pine nut coating adds a crunchy touch that contrasts with the softness of the marzipan, and they're usually the first to sell out in any assortment. Chocolate panellets, on the other hand, offer a richer, more indulgent version, ideal for those who prefer more intense flavours, while coffee or chocolate and coconut varieties bring a more modern twist to the traditional recipe.

Choosing between them largely depends on when you plan to enjoy them: pine nut panellets are perfect for finishing a meal or pairing with a sweet wine, while chocolate or coffee varieties make an ideal afternoon treat alongside a cup of coffee. In fact, you don't usually have to choose just one: a good panellet assortment combines different textures and flavours in the same box, making it especially convenient if you're buying panellets for La Castanyada and want to cater to everyone's tastes.

Making homemade panellets is easier than it might seem, and it's a popular activity in Catalan households in the weeks leading up to La Castanyada. The foundation of any homemade panellet recipe is marzipan: ground almonds, sugar and egg white, kneaded until a smooth, workable dough is formed. Some recipes then add a little boiled potato or sweet potato for a softer texture, or lemon zest for a touch of freshness.

Once the dough is ready, small walnut-sized balls are shaped and customised according to the variety being prepared: they're rolled in pine nuts to make the quintessential traditional panellets, brushed with egg yolk to achieve their characteristic golden shine, or coated in melted chocolate for a more indulgent version. Baking is usually brief, around 10–12 minutes at 180 °C, just long enough to brown the outside without losing the moisture inside. Even so, achieving the precise artisanal quality that defines a good panellet takes years of practice. That's why many families who once made them at home now prefer to buy artisan panellets and save their time in the kitchen for the rest of the celebration.

Panellets are traditionally eaten from late October through 1 and 2 November, coinciding with La Castanyada and All Saints' Day and All Souls' Day. Although Halloween and All Saints' Day fall close together on the calendar, their origins and ways of celebrating are different: Halloween has Celtic roots and a more festive, playful character, with costumes and spooky decorations, while La Castanyada and All Saints' Day are occasions for reflection and remembrance, linked to honouring loved ones who have passed away.

Panellets traditionally eaten on All Saints' Day share with Halloween a symbolic background connected to death and the changing seasons. This helps explain why, in recent years, both traditions have coexisted around the same dates and why many families combine the two celebrations. Whichever one you celebrate, panellets remain the signature sweet of this time of year in Catalonia. That's why searches for traditional panellets and La Castanyada panellets typically surge from mid-October onwards. If you want to make sure you have them in time, it's best to place your order in advance so you can enjoy them fresh during the key days of the celebration.