In Genoa, traditionally, Christmas lunch must end with Sweet Bread, in dialect Pandoçe. There are two versions: the tall one made with fresh yeast or the short one called old Genoa, crisp, rich in raisins, candied fruit, and pine nuts. In my version, I prepare it with three chocolates and even more delicious, this Sweet Bread with Figs, Hazelnuts, and Chocolate, is a must-try! Join me in the kitchen, and I’ll show you how it’s done…
Recipe from 11/29/2017 updated
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: Christmas, New Year's Eve
- Energy 583.92 (Kcal)
- Carbohydrates 69.66 (g) of which sugars 31.25 (g)
- Proteins 9.35 (g)
- Fat 31.97 (g) of which saturated 15.44 (g)of which unsaturated 15.35 (g)
- Fibers 5.49 (g)
- Sodium 65.36 (mg)
Indicative values for a portion of 137 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
- 2 3/4 cups all-purpose flour
- 2/3 cup sugar
- 3/4 cup butter
- 1 egg (medium)
- 2 tsp baking powder
- 1 1/3 tbsp Marsala wine
- 1/4 tsp fine salt
- 1/2 tsp fennel seeds (finocchietto)
- 3/4 cup toasted hazelnuts
- 3/4 cup 75% dark chocolate
- 1 cup dried figs
Tools
- Kitchen Scale
- Pastry Board
- Parchment Paper
Steps
Preheat the oven to 340°F. Pour the sifted flour onto the pastry board and form a well. Around it, add the sugar, baking powder, very soft butter cut into pieces, fennel seeds, the egg, and a pinch of salt. Start kneading and halfway through, add the Marsala and let it be absorbed into the dough. Add the hazelnuts, dried figs, and chocolate, all coarsely chopped.
Knead and incorporate the ingredients well. Divide the dough in half if you decide to make two 1 lb pieces (as I did), or form one 2 lbs piece. Shape the sweet breads and place them spaced on the baking sheet covered with parchment paper. With a knife, score the surface making a lattice pattern. Let them rest 30 minutes in the refrigerator, then bake and cook for 45 minutes. Once cooked, turn off the oven and leave them inside with the door slightly open for 5 minutes. Once cooled, store them in a bag. With the Sweet Bread with Figs, Hazelnuts, and Chocolate, it’s truly Christmas!
