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For the Pangiallo

  • 200g of peeled almonds
  • 200g of walnuts
  • 200g of peeled hazelnuts
  • 100g of pine nuts
  • 100g of candied fruit
  • 300g of raisins
  • 200g of 00 flour
  • 200g of honey
  • 150g of chocolate
  • 1 grated orange and lemon peel

For the Frosting


Heat the honey in a saucepan until it becomes liquid, combining the grated peel of an orange and a lemon. Meanwhile, soak the raisins for about 30 minutes.

Coarsely chop all the dried fruit and combine it in a bowl together with the candied fruit, the squeezed raisins and the chopped chocolate.

Add the melted honey and mix. Then add the flour little by little and mix well until the mixture becomes compact.

With floured hands, form four loaves and place them on a baking sheet to rest for a couple of hours.

Prepare the glaze by placing the flour, oil and saffron (some pistils) dissolved in a little water in a saucepan to heat. Add more water to form a fluid batter with which to brush the dough.

Bake at 180 degrees for 40 minutes until a crust has formed over the dough.

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