The low Genoese pandolce is a typical Ligurian dessert, available all year round in Genoese pastry shops and bakeries. It is characterized by the use of anise seeds, but in their absence, fennel seeds can be used.
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.
Attach the K hook and while mixing, add dried fruit, candied fruit, and seeds.
Gradually add the flour with the baking powder alternated with the milk, little by little.
Turn the mixture onto a floured work surface and knead with your hands to obtain a homogeneous dough.
Prepare a baking tray with parchment paper and place the dough on it, making a triangular incision on the surface.
Bake in a preheated oven at 175°C (347°F) for about 35 minutes.
Turn off the oven even if the pandolce still seems soft, let it cool down.
Stand mixer
K hook
Baking tray
Parchment paper
Store in an airtight container for 3-4 days.
The low Genoese pandolce is a traditional dessert that can be enriched with toasted hazelnuts or chocolate chips.
Italia, Liguria
| Energy (kcal) | 347.56 |
| Carbohydrates (g) | 53.92 |
| of which Sugars (g) | 35.22 |
| Fat (g) | 11.92 |
| of which Saturates (g) | 4.52 |
| Protein (g) | 6.8 |
| Fiber (g) | 3.07 |
| Sale (g) | 0.16 |
