Fast Genovese Pandolce

Candied fruit, raisins and pine nuts: do you have these ingredients? Today in the kitchen of My-personaltrainer Christmas delicacies are prepared: the recipe of the day will be Pandolce, a typical Genoese holiday specialty. There is a high and soft version (with long leavening), and a low and compact version (very quick to prepare): let's prepare the recipe together in its simplest variant.
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Video of the Recipe

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Identity Card of the Recipe

  • Ingrediants

    • 300 g of white flour of type 00
    • 100 g of sugar
    • 80 ml of milk
    • 10 g of baking powder
    • 60 g (1 medium) of eggs
    • 50 g of butter
    • 120 g of sultanas
    • 100 g of lemon verbena
    • 15 g of pine nuts
    • 2 tablespoons of orange flower water
    • Half a glass of rum
    • 1 teaspoon of fennel seeds
    • 1 pinch of salt

    Materials Needed

    • Bowls
    • Scale weighs food
    • Baking tray
    • Baking paper
    • Spatula

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    1. First, let the raisins soak in warm water.
    2. Coarsely chop the candied fruit with a knife.
    3. In a bowl, collect the butter at room temperature and mix it with the sugar to obtain a cream. Combine the egg and add the candied fruit and raisins softened and squeezed by the soaking water. Add the toasted and chopped pine nuts.

    Did you know that ...
    Since pandolce is a typical Genoese recipe, pine nuts are indispensable!
    However, the pandolce can be customized according to your taste: for example, adding dried fruit or replacing the candied fruit with chocolate chips.

    1. Flavor the mixture with orange flower water, a teaspoon of fennel seeds, half a glass of rum and a pinch of salt.
    2. Add the flour and baking powder, then mix with your hands, gradually adding the milk: you will get a slightly sticky but workable dough.
    3. Shape the dough into a ball, and transfer to a baking sheet lined with baking paper.
    4. Crush the dough with your hands to form a 3-4 cm thick disk. With a spatula or a knife, make lines or squares on the surface.
    5. Bake the pandolce in a hot oven at 160 ° C (mode: ventilated) for 40 minutes.
    6. Remove from the oven and allow to cool completely: we recommend cutting the pandolce the day after cooking, to better appreciate its texture and flavor.

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    Alice's comment - PersonalCooker

    celebrating Christmas or New Year's Eve with the specialties of the various areas of Italy makes the atmosphere even more magical! If you like bread with spices and candied fruit, try the Panforte and Panpepato too!
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