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Recipe by
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.
Step 1 of 2: This sweet of ancient origin is, by excellence, the final course of every Genoese Christmas banquet
Step 2 of 2: 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
| Average values | Per serving165 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 2,781 kJ665 kcal | 1,685 kJ403 kcal |
| Fat | 27.32 g | 16.56 g |
| of which saturated fatty acids | 12.77 g | 7.74 g |
| Carbohydrates | 94.13 g | 57.05 g |
| of which sugars | 28.79 g | 17.45 g |
| Fibre | 5.66 g | 3.43 g |
| Protein | 14.29 g | 8.66 g |
| Salt | 0.02 g | 0.01 g |
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
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In gray: not detectedDetected
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Milk and dairy products, and Tree nuts
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
