Recipe courtesy of Biagio Settepani

Pandolce Genovese

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  • Level: Intermediate
  • Total: 3 hr 10 min
  • Prep: 35 min
  • Inactive: 2 hr
  • Cook: 35 min
  • Yield: 4 (2-pound) Pandolce
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2 cups all-purpose flour, plus more for dusting

1 cup pastry flour

1 1/2 tablespoons baking powder

1/2 teaspoon salt

1 cup sugar

1 cup butter

3 eggs

1 cup milk

1 teaspoon vanilla extract

1/2 teaspoon orange oil

1/2 teaspoon almond oil

1/2 teaspoon lemon oil

2 1/2 cups raisins, pre-soaked in Marsala wine

1-ounce fennel seeds

1/2 cup pignoli (pine nuts)

1 cup diced candied lemon peel

1 cup diced candied orange peel


  1. Preheat oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.