Low Genoese pandolce is a typical Ligurian sweet, found all year round in Genoese pastry shops and bakeries. It is characterized by the use of aniseed, but fennel seeds can be used if unavailable.
Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
In a stand mixer, mix the soft butter with the sugar for a few minutes.
Add the egg and continue mixing for a few minutes.
Add the flavorings and salt.
Fit the K beater and, while mixing, add the dried fruit, candied fruit and seeds.
Gradually add the flour with the yeast, alternating with the milk little by little.
Turn the mixture out onto a floured work surface and work it with your hands to obtain a smooth dough ball.
Prepare a baking tray with parchment paper and place the dough ball on it, making a triangular cut on the surface.
Bake in a preheated oven at 175°C for about 35 minutes.
Turn off the oven even if the pandolce still seems soft, and let it cool.
Stand mixer
K beater
Baking tray
Parchment paper
Store in an airtight container for 3-4 days.
Low Genoese pandolce is a traditional sweet that can be enriched with toasted hazelnuts or chocolate chips.
Italia, Liguria
| Energy (kcal) | 347.49 |
| Carbohydrates (g) | 57.05 |
| of which Sugars (g) | 37.26 |
| Fat (g) | 10.76 |
| of which Saturates (g) | 4.43 |
| Protein (g) | 6.45 |
| Fiber (g) | 3.6 |
| Sale (g) | 0.14 |
