Pangiallo
Instructions
Soak the raisins, figs, chopped cedar and orange rind, remove the skin from walnuts, almonds and hazelnuts, and chop.
Soften the bread dough with oil and tilling it with a little warm water.
Add 250 g of flour into a bowl with pine nuts, chopped nuts, diced candied fruit, raisins, honey heated squeezed with the grated chocolate, egg, cocoa, spices (5 g throughout), rum and salt.
Knead with floured hands formed a focaccia.
Whip the egg whites until foamy and stir the glaze ingredients until you obtain a smooth batter.
Arrange on a baking sheet covered with special paper the dough, spennellatelo with the batter and then infornatelo to 180 degrees for one hour.
NB.
A time housewives added a pinch of Saffron: hence the reference to the colour yellow.
Ingredients and dosing for 12 persons
- 300 g of flour
- 60 g of nuts without skin
- 50 g of hazelnuts without skin
- 50 g of peeled almonds
- 40 g of pine nuts
- 100 g of candied fruit (citron and orange zest)
- 100 g of dried figs
- 250 g of sultanas
- 100 g of honey
- 75 g of chocolate
- 75 g of bread dough
- 1 egg
- 15 g of bitter cocoa
- 1 pinch of cinnamon powder
- 1 pinch of cloves ground
- 1 pinch of nutmeg
- 20 g of olive oil
- 1 pinch of salt
- 1 tablespoon of rum
- For the frosting:
- 30 g of flour
- 2 egg whites
- 20 g of sugar
- 10 g of bitter cocoa