These little twisty things looked so mysterious to me when I saw them in the window of Brunells pastry shop in the Old City section of Barcelona. And they remained a mystery until I did some major research when I got home. Encenalls de Sant Josep, they’re called in Catalan, a specialty of the nearby island of Mallorca. Sugar, vanilla and egg whites are beaten to somewhat stiff peaks, piped out through a pastry bag into slightly boomerang shapes and sprinkled with chopped almonds. Baked until firm, they are then bathed in chocolate. And this is the result. Why didn’t I buy some when I saw them in this window? Not to worry. We’re headed back to Barcelona this coming November, euros in hand, ready to pounce.
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