Ingredients

• 1 cup orange blossom honey
• 1 cup finely ground almonds
• 2 egg yolks
• 1 teaspoon ground cinnamon (optional)
• 1/8 teaspoon lemon zest (optional)
• 1 egg whites, beaten stiff

Directions

1. Pour the honey into a saucepan and warm over medium-low heat to 140 degrees F (60 degrees C). Stir the almonds into the warm honey and remove from heat. Mix the egg yolks, cinnamon, and lemon zest into the almonds. Fold the egg whites into the mixture.
2. Line a dish with parchment paper. Pour the mixture onto the parchment paper and smooth to a 1/2-inch layer. Place a sheet of parchment paper atop the mixture and then place a cutting board over the paper; place a few items on top of the cutting board to give it some weight.
3. Allow the turron to dry for 3 days. Cut into 1-inch squares to serve.

Panellets, Catalan for “little breads,” is a traditional dessert served in Catalonia on the All Saints Day, which takes place on November 1. These warm, squishy sweets are especially comforting during the cold and crisp days of fall – that’s why we always stop to try some in our favorite Barcelona pastry shops on our autumn tour around Catalonia. To serve in traditional Catalan style, drink some cava (Spanish champagne) or moscatel with them.

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Here goes Catalan Creme recipe, exactly the same as used at our Barcelona cooking classes; and believe me it’s absolutely delicious!

• 2 cups (15 fl. oz) whole milk
• 1 cinnamon stick
• Rind of 1/2 lemon
• Rind of 1/2 orange
• 1 teaspoon vanilla extract
• 4 medium egg yolks
• 1 tablespoon cornstarch
• 1 cup (7 oz) superfine sugar
• 4 small, shallow heat-proof dishes, preferably cazuelas
  

4 Servings

Pour some of the milk into a cup. While warming the rest of the milk with the cinnamon, lemon and orange peels over low heat, not forgetting to stir the milk every now and then, mix the yolks of egg together in another bowl with the sugar and the cornstarch until creamy. Then stir cornstarch into the cup of milk at room temperature and stir until it is very well dissolved.

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