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.
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) | 350.31 |
| Carbohydrates (g) | 57.63 |
| of which sugars (g) | 37.64 |
| Fat (g) | 10.84 |
| of which saturates (g) | 4.45 |
| Protein (g) | 6.42 |
| Fibre (g) | 3.63 |
| Salt (g) | 0.15 |
