Catalan almond and pine-nut bites

Separate the whites from the yolks, keeping yolk out of the whites. Stir the whites gently and weigh the listed amount. Keep the yolks covered in the fridge. Mix the almonds and sugar. Gradually stir in the whites with a spatula, then briefly work by hand to form a moist, compact dough. Cover the surface and refrigerate for at least 6 hours.

Take about 25 g dough per ball, roughly 26 panellets for the reference quantity. Split reserved yolks into 40 g for coating and 16 g for glazing. Lightly coat each ball in coating yolks, then pine nuts, pressing to stick and fill gaps. Space on a paper-lined 40 × 30 cm tray and brush with glazing yolks. Discard coating egg leftovers or any touched by the brush.

Heat a conventional oven to 180 °C. Bake for about 25 minutes until the pine nuts are golden and the dough is cooked, watching carefully. Cool on a rack for 20 minutes.