Traditional Catalan Panellets

In a saucepan, combine the sugar and water. Heat until the sugar dissolves completely.

Add the ground almonds to the mixture and cook for 4 minutes, stirring constantly, until a dough forms that pulls away from the sides of the pan.

Remove from heat and allow the dough to cool.

Once the dough has cooled, add the egg white (reserve the yolk for later) and mix well.

Place the dough in a clean bowl, cover it with plastic wrap, and refrigerate for about 8 hours.

Divide the dough into portions based on the number of panellets you want to make.

Roll the dough into small balls weighing about 20 g each.

Coat each ball with pine nuts, pressing gently to ensure they stick well.

Place the coated balls on a baking tray lined with parchment paper that has been greased with butter and lightly dusted with flour.

Brush the panellets with beaten egg yolk and bake in a preheated oven at 200°C (392°F) for about 5 minutes.

Roll out the dough to a thickness of 1 cm. Cut it into rectangles.

Place a small piece of quince paste in the center of each rectangle, wrap the dough around it, shape it into a round ball, and dust with sugar.

Arrange them on a prepared baking tray, brush with beaten egg yolk, and bake in a preheated oven at 220°C (428°F) for about 3 minutes.

Mix the dough with a few drops of vanilla essence and red food coloring. Knead lightly to incorporate the color.

Take portions of about 20 g and shape them into oval balls. Dust with powdered sugar.

Place them on a prepared baking tray and bake in a preheated oven at 200°C (392°F) for about 3 minutes.

Mix the dough with ground cinnamon. Shape the dough into 20 g balls, placing a toasted hazelnut in the center of each.

Dust with powdered sugar.

Bake as described for the other panellets.