The Calabrian pignolata is one of those desserts that smell of home, holidays, and memories. It originates as a traditional recipe from Southern Italy, prepared especially at Christmas and Carnival, and in its original version, the little dumplings are fried in lard.
Today, however, I bring you a lighter but equally delicious variant: the Calabrian baked pignolata, a small magic of honey, almonds, and citrus fruits.
This clever version I got from Sara Manzi, and it’s perfect if you want to enjoy the traditional dessert without feeling heavy. Very soft, fragrant, easy to prepare… and above all ideal to bring a touch of cheer to the table in any season!
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Electric oven, Stove
- Cuisine: Italian
- Seasonality: Carnival, Christmas
- Energy 185.55 (Kcal)
- Carbohydrates 37.10 (g) of which sugars 19.31 (g)
- Proteins 4.72 (g)
- Fat 3.01 (g) of which saturated 0.69 (g)of which unsaturated 0.63 (g)
- Fibers 0.67 (g)
- Sodium 22.82 (mg)
Indicative values for a portion of 65 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
- 7/8 cup g All-purpose flour
- 2 Eggs
- 2 tsp g Extra virgin olive oil
- 1 tsp g Baking powder
- 1/2 cup g Honey
- 1 tbsp g Sliced almonds
- 1 tbsp g Candied orange
Tools
- Bowl
- Plastic wrap
- Knife
- Baking tray
- Parchment paper
- Pan
- Baking cups
- Oven
Preparation
Place flour, eggs, oil, and baking powder in a bowl. Knead with your hands until you get a firm, homogeneous, and slightly elastic dough.
Cover with plastic wrap and let it rest for 30 minutes: this step helps to work it better later and makes the cooking more uniform.
If the dough is too soft, add 1 tablespoon of flour; if too hard, 1 tablespoon of water.Divide the dough into portions and roll them into small ropes.
Cut them with a knife into regular pieces: the smaller they are, the crunchier they will be once glazed.
Distribute them on a baking tray lined with parchment paper, leaving some space between each one.
Try to keep the pieces the same size for even cooking.
Bake in a preheated oven at 464°F for about 20 minutes, or until the dumplings become slightly golden.
They should be dry and crunchy on the outside but not burned.In a pan, heat the honey with a tablespoon of water (it helps prevent crystallization).
Add the hot dumplings and mix quickly and gently to coat them well.
Fill them in the baking cups or arrange them in a mound on the serving plate.
Decorate with sliced almonds and candied orange.A light but very tasty pignolata, where the scent of honey meets the crunchiness of almonds and the sweetness of citrus fruits. Perfect for celebrations!
A 50g portion of pignolata corresponds to about 200 KCAL
More&less: decorate the pignolata with almond flakes to add omega-6 fats to the dessert and plenty of vitamin E, which protects our children’s heart. Also dilute the honey with a bit of water, to give the dish more sweetness and less sugar. Cooking method: To lighten the dessert choose an alternative cooking method to frying, baking. Quantity: despite not being fried this is a very caloric dessert (200 kcal per portion) These are the calories found in 70 grams of stracchino or crescenza (less than a package). The calorie intake is ideal for breakfast but also for a snack followed by a light dinner.
Enrich the dessert
Enrich this dessert alternatively with colored sprinkles or sugar pearls to make it even more festive.
FAQ – Calabrian Pignolata
How can I store pignolata?
Pignolata can be stored for 3-4 days at room temperature in an airtight container or under a glass dome. It is important to avoid moisture to maintain the crunchiness of the dumplings.
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 dumplings 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, colored sprinkles, or chocolate chips.
The Calabrian baked pignolata is one of those desserts that immediately lift your mood: simple, genuine, fragrant with honey and tradition. A recipe that combines lightness and taste, perfect to prepare with the family or to give as a gift.
If you try it, let me know how it went… I love it!
