Pandolce alla Genovese is a typical dessert of Genoese tradition, especially enjoyed during the Christmas holidays. It has ancient origins and a soft, fragrant texture. This recipe calls for the use of white flour, sugar, butter, leavened bread dough, pine nuts, shelled pistachios, sultanas softened in water, candied pumpkin cut into small pieces, fennel seeds, Marsala wine, orange blossom water, and salt. It is prepared by baking it in a buttered and floured tray. It is a dessert rich in flavors and aromas that pair perfectly with the Christmas festivities.
This sweet of ancient origin is, by excellence, the final course of every Genoese Christmas banquet
Place 200 g of flour on the pastry board with a pinch of salt and knead it with the leavened bread dough and a few tablespoons of lukewarm water, so as to obtain a soft dough that you will let rise in a warm place for about eight hours in a floured bowl covered with a towel
Baking Tray
Ring Mold
Italia, Liguria
| Energy (kcal) | 392 |
| Carbohydrates (g) | 56.78 |
| of which Sugars (g) | 17.06 |
| Fat (g) | 16.04 |
| of which Saturates (g) | 7.76 |
| Protein (g) | 8.11 |
| Fiber (g) | 1.93 |
| Sale (g) | 0.01 |
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