The Flat Pandolce with Marrons Glacés is a variation on the traditional old Genoa low pandolce. As I’ve already mentioned in other Pandolce recipes, in Genoa, traditional Christmas lunch must end with pandolce. Whether it’s high made with fresh yeast or low, it always triumphs on the tables. Over the years, traditional recipes have been joined by reinterpretations, such as Pandolces with figs, with walnuts and chocolate, hazelnuts, chestnuts, and many others. This time I tried to change and decided for the Flat Pandolce with Marrons Glacés but since it seemed too “light” to me, I poured 80% dark chocolate over it… when it’s needed, it’s needed!
Other recipes
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Electric oven
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: Christmas
- Energy 539.16 (Kcal)
- Carbohydrates 80.19 (g) of which sugars 37.46 (g)
- Proteins 9.05 (g)
- Fat 20.76 (g) of which saturated 12.56 (g)of which unsaturated 7.48 (g)
- Fibers 3.57 (g)
- Sodium 91.43 (mg)
Indicative values for a portion of 134 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a 1.76 lbs Pandolce
- 2 2/3 cups all-purpose flour
- 1/2 cup brown sugar
- 7 tbsps butter (room temperature)
- 1 egg
- 1 egg yolk
- 2 tbsps rum
- 2 tsps baking powder
- 1 tsp fennel seeds (crushed)
- 1 tsp lemon zest (grated)
- 1 pinch fine salt
- 7 oz marrons glacés
- 1 3/4 oz dark chocolate (70% or 80%)
Tools
- Kitchen scale
- Pastry board
- Bowl
- Parchment paper
Steps
Turn on the oven in static mode at 347°F
Pour the sugar and softened butter into a bowl and mix. Add the egg and yolk, salt and fennel seeds, grated lemon zest, rum, and in two stages the flour with sifted baking powder.
After pouring the powders, add the coarsely crumbled marrons glacés, incorporate them into the dough, and finish with the remaining flour. Finish kneading on the pastry board, shape into a flattened dome, draw the grid on the surface. Once the temperature is reached, bake at mid-height and place the pandolce on the baking sheet covered with parchment paper. Bake and cook for 40 minutes, checking. Leave the pandolce in the oven with the door ajar for 5 minutes. When it is cold, pour the melted chocolate in the center and let it drip. The Flat Pandolce with Marrons Glacés needs to cool and is tastier the following days.
Storage
The Flat Pandolce with Marrons Glacés once cooled should be stored in a cool place wrapped in paper.
FAQ (Questions and Answers)
How long before Christmas can Flat Pandolce with Marrons Glacés be prepared?
It can be prepared 4-5 days in advance and kept wrapped in a cool place.
