Panellets, marzipan pastries for a Spanish flavored Christmas
Don’t we all crave the flavors of our childhood at Christmas time, the treats that bring us back to our younger selves, the sounds of the songs sung and the games played with siblings and cousins in crowded, noisy and happy homes? Okay, I’m describing my own memories, but I’m sure each of us has our own, those which bring a smile to our faces and make us long for those care and stress-free days. Marzipan pastries or panellets are a treat that brings me back to the Christmases of my childhood.
Handel’s Messiah by the Fort Wayne Philharmonic at gorgeous First Wayne Street United Methodist Church, a Christmas tradition
The recipe I’m sharing today is that of a traditional Spanish sweet, more typical of All Saints Day than of Christmas, depending on what region of Spain we’re talking about. In Catalonia, Valencia and the Balearic islands these almond treats are called panellets, and are eaten and sold at the pastry shops mostly on All Saints Day and All Souls Day, November 1 and 2nd. In other regions of Spain they are called simply mazapanes, marzipans, and even though they are made and sold throughout the year, Christmas is where you’ll find them more often at the pastry shops. The most famous ones are from obrador Santo Tomé in Toledo, an institution founded in 1856. (more…)
It is true that this blog is dedicated to Spanish cuisine in America; it is also true that some dishes have been made on both sides of the Atlantic, and beyond, for many years. Just like 
It happens every year around Christmas time: I buy too much turrón, Spanish nougat. And every year I tell myself that next year I won’t buy as much, but invariably, I do it again. Not that I don’t buy many other Christmas sweets, and make them, too, of course. But turrón is closest to my heart. I talked about Christmas nostalgia in other