Pandolce Genovese: The Traditional Recipe

Recipe

Pandolce genovese is a timeless classic in every Ligurian kitchen.

Its origins date back to the 16th century, when Admiral Andrea Doria launched a contest among Genoa’s pastry chefs to create a dessert that would represent the wealth of the city.
However, this creation also had to reflect the seafaring soul of Genoa: it needed to be nutritious and long-lasting, suitable for extended sea voyages. That’s how Pandolce genovese was born a recipe that, over time, has become richer and more refined.
Today, it can be found in pastry shops all year round, but it has become the traditional ligurian dessert especially during the Christmas season.

Ingredients for 4 Pandolce genovese loaves (500 g each):

225 g of butter
225 g of sugar
1 egg yolk (about 25 g)
188 ml of milk
600 g of all-purpose flour (type 00)
9 g of baking powder
0.6 g of fine salt
Flavors: half a vanilla bean and orange zest (to taste)

To be added:

400 g of raisins
110 g of candied orange peel
75 g of candied citron
40 g of pine nuts
40 g of toasted hazelnuts
1 ml of anise extract

Preparation

Cream the butter with the sugar, then add the egg yolk and the milk, slightly warmed. Mix all the ingredients well. Add the sifted flour and baking powder, and knead the dough for a few minutes, being careful not to overheat it.
Once the dough is smooth, incorporate the dried fruits, flavorings, and lightly chopped hazelnuts. Divide the dough into portions of the desired size for each pandolce, place them on a baking sheet lined with parchment paper, and gently flatten the top. Lightly score a cross shape on the surface.
Brush the tops with a mixture of milk and sugar. Bake in a preheated oven at 170°C (340°F) for about 45 minutes.

Storage

Pandolce is rich in ingredients and keeps well for a long time if stored in a cool, dry place.

Fun facts

During baking, the dough loses about 10% of its weight.
Pandolce can be warmed in the oven to enhance its flavor.
According to tradition, the youngest family member serves the dessert to the head of the household.

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