Pangiallo, just like my mom used to make it. So many memories tied to this simple dessert, rich in dried fruits and simply mixed with honey and flour. There are many variations of this traditional Christmas dessert, but it’s perfect for all seasons and rich in many important nutrients for our body. It contains healthy fats, typical of dried fruits, is easy to prepare, and lasts long if kept covered in the pantry. The smell that the honey releases during baking and the scent of toasting hazelnuts will pleasantly linger in your minds and evoke pleasant sensations each year.
For those who love Christmas desserts, I also remind you of
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 10 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 702.65 (Kcal)
- Carbohydrates 93.42 (g) of which sugars 40.26 (g)
- Proteins 15.10 (g)
- Fat 34.25 (g) of which saturated 1.72 (g)of which unsaturated 19.63 (g)
- Fibers 9.76 (g)
- Sodium 14.16 (mg)
Indicative values for a portion of 180 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
- 1 3/4 cups walnuts
- 1 3/4 cups whole hazelnuts
- 1 3/4 cups almonds
- 1 1/3 cups raisins
- 1 3/4 cups dried figs
- 1 cup jam
- 2/3 cup honey
- 3 1/4 cups all-purpose flour
Tools
- 1 Bowl
- 2 Baking Sheets
Preparation
The preparation of pangiallo is very quick and simple, the only precaution is to work the dough balls with floured hands.
Place the raisins in a cup, cover with warm water, and let soak for at least 5 minutes. Now take all the dried fruit, pour it into the glass bowl, and add the dried figs cut into pieces with scissors.
Drain the raisins from the water, pour them into the bowl with the other ingredients, add jam, honey, and mix well with two spoons. All the ingredients must be well combined.
Gradually add the flour, leaving some aside to help form the dough balls. It is not necessary to use all the flour in the dough, as you may need a little more; the dough should be soft but not too sticky. This depends greatly on the consistency of the honey and jam you use. Place the pangiallo on the baking sheet covered with parchment paper as you form the dough balls. Finally, bake in a preheated oven at 356°F for about 40 minutes until well browned. Turn off the oven and leave them in the turned-off oven for 10 minutes, then remove.
NOTES
Pangiallo keeps well for a long time if kept covered. As a festive dessert, you can prepare them in advance, wrap them in plastic wrap, and enjoy them during the upcoming festivities. My mother used to tie them with red ribbons and give them to her guests.
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