The Calabrian Pignolata is one of the most beloved traditional desserts of Southern Italy, especially prepared during Christmas and Carnival. Originally fried in lard, this recipe has evolved over time to adapt to new habits, giving birth to the baked version, equally tasty but lighter.
The name “pignolata” comes from the shape of the dessert, resembling a small pine cone decorated with honey and, more recently, with colorful sprinkles. Although Calabrian tradition associates it with Christmas and Carnival, this dessert is perfect for any occasion where you want to celebrate the genuine and rustic flavors of Italian cuisine.
I decided to try this recipe by Sara Manzi, a very clever and baked version of pignolata to not give up traditional desserts while staying healthy.
- Difficulty: Easy
- Cost: Very inexpensive
- Portions: 8 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons, Carnival
Ingredients
- 1 1/2 cups All-purpose flour
- 2 Eggs
- 2 tsp Extra virgin olive oil
- 1 tsp Baking powder
- 3/4 cup Honey
- 1/3 oz Sliced almonds
- 1/3 oz Candied orange
Tools
- Bowl
- Plastic wrap
- Knife
- Baking sheet
- Parchment paper
- Pan
- Paper cup
- Oven
Preparation
In a bowl, mix the flour, eggs, oil, and baking powder until you obtain a firm and homogeneous dough.
Cover the dough with plastic wrap and let it rest for 30 minutes at room temperature.After resting, divide the dough into small rolls.
With a knife, cut the rolls into pieces to obtain small gnocchi.
Place the gnocchi on a baking sheet lined with parchment paper.
Bake in a preheated oven at 465°F for 20 minutes, until golden brown.
In a pan, melt the honey with 3/4 cup of water.
Add the gnocchi and quickly toss them in the honey, stirring to coat them evenly.
Distribute the caramelized gnocchi into paper cups.
Decorate with sliced almonds and diced candied orange.The Calabrian Baked Pignolata is ready!
A rustic, simple, and irresistible dessert that combines the fragrance of honey with the crunchiness of almonds and the freshness of candied citrus. Perfect to share with family or friends during the holidays!
A 50g serving of pignolata corresponds to about 200 KCAL
More&less: decorate the pignolata with sliced almonds to add omega 6 fats to the dessert and lots of vitamin E, which protects our children’s hearts. Also, dilute the honey with some water, to give more sweetness to the dish and less sugar. Cooking method: To lighten the dessert, choose an alternative cooking method to frying, such as baking. Quantity: Although it is not fried, this is a very caloric dessert (200 kcal per serving). These are the calories you find in 70 grams of stracchino or crescenza cheese (less than a package). The caloric intake is ideal for breakfast but also for a snack followed by a light dinner.
Enrich the dessert
Enrich this dessert alternatively with colorful sprinkles or candies to make it even more festive.
FAQ – Calabrian Pignolata
How can I store the pignolata?
The pignolata can be stored for 3-4 days at room temperature in an airtight container or under a glass dome. It’s important to avoid humidity to maintain the crunchiness of the gnocchi.
Can it be fried instead of baked?
Absolutely yes! The original version involves frying in lard or seed oil. If you want to follow this variant, fry the gnocchi in hot oil until golden, then proceed with the honey glazing.
Can I omit the almonds and candied orange?
Certainly. If you don’t like them, you can omit them or replace them with other decorative ingredients, such as chopped hazelnuts, colorful sprinkles, or chocolate chips.
