Ingredients

	100 gr almonds
	100 gr walnuts
	100 gr pistacchi
	100 gr pinenuts
	200 gr raisins
	200 gr honey
	150 gr dark chocolate
	120 gr plain flour
	1 lemon
	1 orange
	icing
	2 little bag saffron
	3 spoons olive oil
	3 spoons plain flour
	around 200 ml water

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Pangiallo Romano

Name: Pangiallo Romano
Cook time: 45 min
Ingredients: : 100 gr; : 100 gr; : 100 gr; : 100 gr; : 200 gr; : 200 gr; : 150 gr; : 120 gr; : 1; : 1; : 2 little bag; : 3 spoons; : 3 spoons; : around 200 ml

Features:

Cuisine:

Italian

Medium

Ingredients

100 gr
100 gr
100 gr
100 gr
200 gr
200 gr
150 gr
120 gr
1
1
icing
2 little bag
3 spoons
3 spoons
around 200 ml

Directions

A gold nugget to donate with a hope that the sun can return as soon as possible after the long months of winter… this is how the Christmas cake of Roman tradition is born.

Steps

1 Done	Heat honey in a saucepan until it becomes liquid, add lemon and orange grated zest. Chop dry fruit, if you prefer, and mix all in bowl whit raisins and chopped dark chocolate. Add warm honey and stir. Gradually add the flour and mix until a compact mixture. With floured hands make 4 balls (around 250 gr per each) and place them on a baking tray to rest for 2 hours.
2 Done	icing In a saucepan, heat flour, olive oil and saffron dissolved in a little bit of water. Add more water to form a fluid batter with which you can brush the "balls". Bake at 180 degrees for 40/45 minutes.