Genoese Pandolce

Preparation

1. STEP 1 OF 6

   This ancient dessert is the quintessential final course of every Genoese Christmas banquet

2. STEP 2 OF 6

   While it was once traditional to make it at home, today it is usually bought directly from the baker, mainly due to the difficulty of achieving a good result without enough experience in leavening; indeed, the secret to success lies in the leavening process as well as the abundance of raisins, candied fruits, pistachios, and pine nuts

3. STEP 3 OF 6

   Place 200 g of flour with a pinch of salt on the work surface and knead it with the leavened bread dough and a few tablespoons of lukewarm water to obtain a soft dough, which you will leave to rise in a warm place for about eight hours in a floured bowl covered with a cloth

4. STEP 4 OF 6

   After this time, melt the butter in a small saucepan over low heat; place the remaining flour with another pinch of salt on the work surface, and pour the butter, Marsala, orange blossom water, and sugar into the center; mix the ingredients well and add the leavened dough

5. STEP 5 OF 6

   Knead well and for a long time with your hands, adding a few tablespoons of lukewarm water if necessary, to obtain a well-worked and soft dough

6. STEP 6 OF 6

   Add the pine nuts, well-drained sultana raisins, and pistachios

Suggestions

• Baking tray

• Bundt pan

General Information

Analysis

Macronutrients (100 gr)