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Pampepato is a delicious traditional dessert from Emilia-Romagna, particularly appreciated during the Christmas period. It is a dough made with flour, sugar, almonds, cocoa, citrus peels, candied fruit and spices such as nutmeg, cloves and cinnamon. After baking, the pampepato is coated with a chocolate and butter glaze that gives it an intense and irresistible flavor.
Step 1 of 3: Mix the flour with the sugar, the whole almonds or coarsely chopped pieces, a chopped mixture of blanched citrus peels, the candied fruit cut into small cubes (optional), the cocoa, a little salt, the nutmeg, the crushed cloves, the cinnamon and the water until a firm and even dough is formed.
Step 2 of 3: Bake the dough in a buttered baking sheet shaping it like a zuccotto, letting it cook for an hour and a half at low heat.
Step 3 of 3: When the dome is cold, brush with melted chocolate until it is covered with a chocolate crust.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Milk, 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. If you notice anything unusual, write to us at info@emporion.it.
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