PANDOLCE GENOVESE

Pandolce Genovese
A Traditional Ligurian Sweet Bread

Pandolce Genovese is a traditional Ligurian dessert packed with dried fruits and nuts. There are two main versions:

• Low pandolce: drier, made with baking powder
• High pandolce: softer, similar to panettone, made with brewer’s yeast

Its origins are ancient—some say it comes from Persia. How it arrived in Liguria, a land of merchants and sailors, remains a mystery.

According to legend, the youngest family member serves the dessert, starting with the eldest. The oldest then cuts it in half, saving one part until February 3rd—Saint Blaise’s Day, the day of throat blessings.

 Ingredients for 1 Pandolce:

• 250 g all-purpose flour
• 80 g granulated sugar
• 70 g room-temperature butter
• 1 medium egg (50 g without shell)
• 30 g white vermouth or dessert wine
• 30 g anise liqueur
• 40 g raisins
• 30 g pine nuts
• 40 g candied citron cubes
• 30 g candied orange cubes
• 50 g dried figs
• 50 g walnut kernels
• ½ tsp fennel seeds
• ½ tsp anise seeds
• 10 g baking powder
• Pinch of salt

Instructions:

1. Soak the raisins until rehydrated, then drain and pat dry.
2. Finely grind the fennel and anise seeds.
3. Chop the dried figs and coarsely chop the walnuts.
4. In a bowl, combine all dried fruits, nuts, sugar, flour, baking powder, spices, and salt.
5. Add the anise liqueur, vermouth, and butter. Mix until smooth.
6. Shape into a rounded loaf and place on a parchment-lined baking tray.
7. Bake in a static oven at 170°C (340°F) for about 50 minutes.
8. Let cool before serving. The inside should be dry, and the outside crisp.

Enjoy this fragrant, festive treat that brings Ligurian tradition to your table!