The Genoese Mini Pandolci are a very cute idea to give as Christmas gifts to friends who will surely appreciate them. The ingredients are the same as the Low Pandolce and with these quantities, you get 100 gram portions. They can be prepared and packaged a week in advance, as long as they are left to dry for a few hours on a rack before being wrapped in transparent food paper and decorated as desired. For preparation, continue reading the recipe and follow my tips.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Electric oven
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: Christmas
- Energy 381.55 (Kcal)
- Carbohydrates 62.80 (g) of which sugars 27.92 (g)
- Proteins 5.72 (g)
- Fat 13.76 (g) of which saturated 6.16 (g)of which unsaturated 6.72 (g)
- Fibers 2.41 (g)
- Sodium 68.56 (mg)
Indicative values for a portion of 94 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 10 Mini Pandolci
- 2 3/4 cups all-purpose flour
- 2/3 cup sugar
- 7 tbsp butter
- 1 egg
- 1 egg yolk
- 2 tsp baking powder
- 1 tsp lemon zest (grated)
- 1/4 tsp fine salt
- 1 tsp fennel seeds (I prefer to grind them)
- 1 cup sultana raisins
- 2 tbsp marsala
- 2/3 cup candied orange peel
- 2/3 cup candied citron
- 1/2 cup pine nuts
- 1 tsp orange blossom water
Tools
- Kitchen Scale
- Bowls
- Parchment Paper
- Pastry Board
- Food Bags
Steps
Preheat the oven to 340°F in static mode
In a bowl, place the chopped candied fruits, pine nuts, ground fennel seeds, and raisins first softened with marsala and then patted dry with paper towels. Take 1 tablespoon of flour from the total and sprinkle it over the fruit to dry it. In another bowl, blend the sugar with the softened butter (not melted) and then add the whole egg and yolk previously mixed in a small bowl.
Scent with the grated lemon zest and orange blossom water, add the salt, and sifted flour with baking powder. Knead coarsely first in the bowl and then on the pastry board. Add the fruit and incorporate everything. From the dough, take 10 pieces of 100 grams each, forming into slightly flattened balls.
Place the pandolci spaced on the baking tray lined with parchment paper. Bake at mid-height and cook for 30 minutes, ensuring they do not take on too much color; otherwise, they will become dry. Once baked, turn off the oven and leave them for another two minutes with the door slightly open. The Mini Pandolci are delicious eaten the next day.
Storage
The Genoese Mini Pandolci should be cooled on a rack and then stored in a tin box or wrapped in food paper
If well preserved, they can last for 20 days
FAQ (Frequently Asked Questions)
What can I substitute for candied fruits if I don’t like them?
You can use chocolate chips with dried fruits instead
What type of yeast is used for Pandolci?
For Pandolci, as well as Low Pandolce, the classic packet of baking powder for desserts is used
Does the dough need to rest before going in the oven?
No, the dough must be baked immediately in the already hot oven
What mode should the oven be in for baking Pandolci?
The oven should be used in static mode at 340°F
