Pandolce Recipe

Pine nuts, raisins, and candied citrus make Pandolce Genovese a dense Italian sweet bread. This Christmas cake goes well with coffee, espresso, or dessert wine.

– 2 cups all purpose flour (270 grams) – ½ cup granulated sugar – 2 ½ teaspoons baking powder – ½ cup butter, softened and cubed – 1 large egg, beaten – 1 tablespoon honey – 1 tablespoon orange zest – ½ cup raisin – ⅓ cup pine nut – ⅓ cup candied fruit



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Place baking rack in top third of 350-degree oven. Parchment a baking sheet and set aside.

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Stir flour, sugar, and baking powder in a large bowl. Mix egg, honey, orange zest, and cubed butter. Spoon-mix as much as possible, then use hands.

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Mix all ingredients on a lightly floured surface until smooth. Fill flat dough rounds with raisins, pine nuts, and candied fruit. Add nuts and fruits to hand-kneaded dough.

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Make a 6-inch round pandemolce. Dough-filled pan. After 35–40 minutes in a preheated oven, the bread should be golden brown and toothpick-clean.

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Slice and serve the Pandolce wedges once it cools completely on a wire cooling rack.

Also See

Italian Brioche Recipe