Warm-Spiced Spanish Panellets with Caramelized Nutmeg for Thanksgiving

What Makes This Special

Inspired by Spain’s classic Panellets, these soft almond macarons are autumn-warm with nutmeg and cinnamon, and sweetened with mashed sweet potato for a seasonal nod. They’re naturally gluten-free, made in one bowl, and finished with caramelized sugar for a crackly, golden touch—like a bite-sized taste of gratitude and warmth, perfect for Thanksgiving gatherings.

Ingredients

This streamlined version of Spanish panellets keeps it simple and seasonal:

• Almond Flour: The nutty backbone, delivering authentic marzipan-like texture.
• Sweet Potato: Adds moisture, flavor, and a subtle earthy sweetness.
• Spices: Nutmeg and cinnamon echo autumn, deepening the flavor and warmth.
• Honey & Orange Zest: For floral, citrusy layers.
• Egg: Separating the yolk and white allows for binding and a glossy finish.
• Demerara Sugar: Caramelizes in the oven, for that festive, golden crunch.
• Whole Almonds: Traditional Spanish touch and added texture.

For the Macaron Dough

• 250 g ground almonds (almond flour)
• 200 g caster sugar
• 150 g cooked, mashed sweet potato (cool and mash a peeled sweet potato)
• 1 large egg, separated
• 1 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 45 ml honey
• Zest of 1 orange
• 50 g whole blanched almonds (for topping)
• 30 g demerara sugar (for caramelization)

Instructions

Step 1: Prep and Preheat

Preheat your oven to 190°C (375°F) and line a baking tray with parchment paper. Having everything ready speeds up your process and ensures even baking.

Step 2: Mix the Dough

In a large bowl, combine the ground almonds, caster sugar, mashed sweet potato, ground nutmeg, cinnamon, salt, honey, orange zest, and the egg yolk. Stir together with a spatula or hand whisk until a soft, slightly sticky dough forms. This one-bowl method ensures minimal cleanup and quick assembly.

Step 3: Shape the Panellets

With slightly damp hands, roll the dough into 24 small balls (about 20 g each). Place each onto the prepared tray. Press a whole blanched almond into the top of each for tradition and crunch.

Step 4: Egg Wash & Caramelize

Lightly beat the reserved egg white. Brush the tops and sides of each panellet with egg white, then sprinkle a pinch of demerara sugar over each for a sparkling, caramelized finish. This step ensures that signature Spanish shine and golden crackle.

Step 5: Bake & Cool

Bake for 15–18 minutes, until golden and just set—don’t overbake, as panellets should remain soft inside. The sugar on top will caramelize, creating a warm, autumnal crust. Cool on the tray for 10 minutes, then transfer to a rack.

Pro Tips

• Use leftover roasted sweet potato: It adds depth and makes the process even easier.
• Don’t overmix: Stop as soon as the dough comes together for the tenderest crumb.
• Damp hands prevent sticking: The dough is sticky; water is your friend.

Troubleshooting

Panellets spread too much? Too much moisture—make sure your mashed sweet potato is well-drained and cooled before mixing in.

Sugar didn’t caramelize? Make sure to use demerara (or turbinado) sugar, and brush with enough egg white for it to adhere.

Variations

• Pine Nut Topping: Roll in pine nuts before baking for a Catalan classic.
• Chocolate Drizzle: After cooling, drizzle with warm dark chocolate for a rich twist.
• Dried Cranberries: Mix 40 g chopped dried cranberries into the dough for extra Thanksgiving flair.

Storage

Store panellets in an airtight container at cool room temperature for up to 5 days. For longer keeping, freeze (well-wrapped) for up to 1 month—let thaw at room temperature before serving. They’re even better the day after baking, as flavors settle and meld.

This recipe brings the cozy, spiced heart of Spanish autumn to your Thanksgiving table, with a caramelized crunch and an easy one-bowl method anyone can master!