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Pangiallo Romano

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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

Features:
  • Vegan
Cuisine:
  • Medium

Ingredients

  • icing

Directions

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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.

Annapaola

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