Recipe courtesy of Biagio Settepani
Save Recipe Print
Total:
3 hr 10 min
Prep:
35 min
Inactive:
2 hr
Cook:
35 min
Yield:
4 (2-pound) Pandolce
Level:
Intermediate

Ingredients

Directions

Preheat oven to 375 degrees F.

Sift both types of flour, the baking powder, and salt together into a medium-sized mixing bowl; set aside. In a separate large-sized bowl, use an electric mixer to blend the sugar and butter until creamy. Add the eggs and mix until combined. When combined, stop the mixer and add the dry ingredients. Mix at a slow speed until combined. Add the milk, vanilla, orange oil, almond oil, and lemon oil. Stop the mixer and add the soaked raisins, fennel seeds, pignoli, and the lemon and orange peels. Mix until the dough is sticky and moist.

On a floured counter top, gently shape the dough with your hands and divide it into 4 equal pieces. Form each piece into the shape of a mountain and place the dough mounds onto a baking sheet lined with parchment paper. Place in the oven and bake for about 35 minutes. To test for doneness, insert a wooden skewer into the mounds. If the mounds are done, the wooden skewer should come out clean.

Let the Pandolce cool completely. Wrap each loaf with plastic wrap, taking care to ensure that the wrapping is airtight. Tie each loaf with a ribbon. The flavors will develop with time. The Pandolce can be stored for about 2 months.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Pesto Genovese

Recipe courtesy of David Rocco

Genovese Pasta Salad

Recipe courtesy of Food Network Kitchen

Genovese-Style Artichokes

Recipe courtesy of Giada De Laurentiis

Genovese Pesto Sauce

Recipe courtesy of Michele Urvater

Genovese Red Sauce

Recipe courtesy of Rachael Ray

Pesto alla Genovese

Stuffed Zucchini Genovese

Recipe courtesy of David Rosengarten

Slow-Roasted Halibut with Asparagus and Salsa Genovese

Recipe courtesy of Michael Chiarello

Trenette with Pesto, Beans, and Potatoes: Pesto Genovese

Recipe courtesy of Mario Batali

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.