Pandolcini Genovese
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Time to read 1 min
Pandolconi Genovese are miniature versions of the traditional Italian Christmas cake from Genoa known as pandolce. Literally translating as “sweet bread” in Italian, pandolce is a dense and crumbly bread speckled with bits of dried fruit. In this sense, it’s quite similar to panettone, except that pandolce is less soft and fluffy and more scone-like in texture.
Usually, pandolce is prepared as a single, large, round “boule,” but here I’ve made them as individual portions for easy snacking and sharing.
Pandolcini Genoese
50 minutes
30 minutes
12 pandolcini
Ingredients
3 ¾ cup (425 grams) type 1 flour*
¾ cup (180 grams) butter, at room temperature
3/4 cup sugar
1 large egg
1 ⅓ cup (200 grams) raisins
⅔ cup (125 grams) candied oranges
3/4 cup (100 grams) pine nuts
2 tablespoons marsala wine
1 tablespoon baking powder
¼ teaspoon baking soda
1 teaspoon vanilla extract
*Type one flour can be substituted with ¼ whole wheat flour and ¾ all-purpose flour.
Method
Rinse raisins and let them sit in tepid water for approximately 15 minutes, then drain.
Sift together flour, baking powder, and baking soda into a medium-sized bowl.
Cream butter and sugar by hand or with a stand mixer. Once fully combined, add egg and marsala. Then mix in flour mixture.
Preheat oven to 350°F / 180°C.
Turn dough onto a floured surface and knead dried fruit and nuts until fully incorporated. Place dough in a medium bowl. Cover the bowl with plastic wrap or a plate and place in fridge for 30 minutes.
Line a baking tray with parchment paper.
Roll dough into balls more or less the size of tangerines, and place on parchment paper, spacing about 2 inches apart.
Bake for approximately 30 minutes until golden brown. Cool completely before eating or storing. Store in a sealable plastic bag to prevent cookies from becoming too hard.