- Difficulty: Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Cooking time: 45 Minutes
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Energy 521.84 (Kcal)
- Carbohydrates 83.80 (g) of which sugars 42.96 (g)
- Proteins 9.72 (g)
- Fat 18.51 (g) of which saturated 10.02 (g)of which unsaturated 7.54 (g)
- Fibers 2.32 (g)
- Sodium 90.64 (mg)
Indicative values for a portion of 120 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
- 4 3/4 cups Manitoba flour
- 2 1/2 cups 00 flour (finely milled wheat flour)
- 3 1/3 cups raisins
- 1 1/3 cups butter (at room temperature (unsalted preferred))
- 4 eggs (medium)
- 1 1/2 cups sugar
- 3.5 oz candied orange peel
- 2.1 oz pine nuts
- 2 1/2 tbsp honey
- baking powder (1 packet)
- salt (a pinch)
- 1 tsp orange flavor (orange blossom essence)
Tools
- Mixers
- Bowls
- Sieves
Steps
First, sift the two flours together with the baking powder onto a work surface or into the bowl of a stand mixer (or regular mixer).
Add the sugar and the butter cut into pieces (it should be at room temperature),
Add the eggs, the honey, the orange blossom essence and a pinch of salt. Knead everything for at least 10 minutes (3 minutes at medium speed is enough if you have a stand mixer).
Add the raisins, the orange peel and the pine nuts and mix again until a homogeneous dough is formed.
At this point you can decide what size to make your pandolci.
If you divide the dough in two you will bake two pandolci of about 2.6 lb each (sufficient for 10–12 people each). Alternatively, you can divide the dough into three to make pandolci of about 1.75 lb each (suitable for 6–8 people).
Of course, depending on the weight and size of the dough, baking times change. In a preheated convection oven at 338°F, in the first case you’ll need about 50–55 minutes depending on your oven; in the other case (pandolci of about 1.75 lb) 45–50 minutes should be enough.
It’s always a good idea at the end of the indicated time to perform the toothpick test to ensure the pandolce is cooked through. If the toothpick is still moist or has dough attached, to prevent the surface from burning cover the pandolce with aluminum foil and continue baking for another 5 minutes. Repeat the toothpick test until fully cooked. Once baked, remove from the oven and let cool, preferably on a wire rack.
I almost forgot something fundamental… don’t forget before baking to make the typical triangular cut on the surface of your pandolci with a knife!!!!!! 
NOTES
I often like to give my guests mini pandolci individually wrapped for the Christmas dinners I organize at my home. In that case you will need about 3 oz of dough per pandolce (baking time for these small ones is about 20–25 minutes).
If you don’t like the orange peels you can omit them; in that case, instead of 3 1/3 cups of raisins use 4 cups of raisins. If you want a super-indulgent pandolce a little off the traditional path, replace the raisins with 14 oz of dark chocolate chips and instead of the candied orange peel and pine nuts use 7 oz of toasted hazelnuts!!!
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If you want some inspiration for Christmas desserts I suggest a few ideas HOMEMADE PANETTONE — simple recipe without a mixer 
PISTACHIO and CHOCOLATE ROLL 
PANDORO CAKE POPS 
No-Bake PANDORO Charlotte 
Savory Panettone without leavening 
VIN BRULÉ (MULLED WINE) homemade 
