They're here, panellets! Many bakeries started making them in September, and now that the holidays are approaching, having the best recipe at hand to make them at home is ideal. For this reason, pastry chef Èric Ortuño, from L'Atelier Barcelona, ​​explains how to prepare a unique dough to which he adds other ingredients to make panellets with pine nuts, chocolate, or whatever your imagination comes up with. They'll all be delicious. Also, a very important tip: the chef suggests reducing the amount of sugar relative to the almond flour so the result isn't too sweet. In traditional recipes, the amount of sugar and almond flour has always been the same, but the master pastry chef at L'Atelier suggests we make this change.