Why You’ll Love This Recipe

I love this recipe because it’s straightforward, quick to mix, and doesn’t require any rising time. I appreciate how the combination of raisins, candied fruit, and pine nuts creates a beautifully textured loaf, and I enjoy how the subtle anise flavor perfumes the entire kitchen. I like that it slices cleanly and pairs perfectly with coffee or tea.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 cups flour
1/2 cup butter
1/2 cup sugar
3 1/2 oz raisins
1/3 cup pine nuts
1/3 cup small candied fruit
2 teaspoons anise seeds
a few spoonfuls of milk
3 1/2 tsp baking powder

Directions

1. I set out the butter at room temperature for at least an hour, then cut it into cubes.

2. I preheat the oven to 350 F.

3. I rinse the raisins and dry them well.

4. I place the anise seeds in a glass of water and keep only the ones that float.

5. I place the flour on the counter and add the butter, sugar, and a little milk.

6. As the dough starts to form, I add the raisins, pine nuts, candied fruit, and baking powder. I add more milk if needed to achieve the right consistency, mixing quickly.

7. I shape the dough into a ball and place it on a parchment-lined baking tray.

8. I bake it for about an hour, or until lightly browned, then let it cool slightly before serving.

Servings and Timing

Servings: 10
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours

Variations

I sometimes add a hint of lemon zest to brighten the flavors.
I like replacing part of the raisins with dried figs or apricots for a deeper sweetness.
I occasionally add a touch of orange blossom water for a more aromatic loaf.
I brush the top with milk before baking when I want a slightly firmer crust.

Storage/Reheating

I store the loaf wrapped tightly at room temperature for up to 4 days.
I freeze individual slices for up to 2 months and thaw them at room temperature.
I reheat slices in a low oven for a few minutes to refresh the texture.
I avoid microwaving because it can make the crumb tough.

FAQs

How do I know when the pandolce is fully baked?

I check that it has lightly browned and feels firm on top.

Can I make the dough ahead of time?

I prefer baking it right away since the baking powder activates quickly.

Can I substitute butter with margarine?

I can, but butter gives the best flavor and texture.

Why keep only the anise seeds that float?

The floating seeds provide the ideal aromatic strength.

Can I use other dried fruits?

I often swap raisins with cranberries, chopped dates, or dried apricots.

How do I keep the fruit from sinking?

I mix the dough quickly and distribute the fruit evenly so it stays suspended.

Can I lower the sugar?

I can reduce it slightly, but the traditional balance is best with the listed amount.

Do I need to knead the dough?

I only mix until combined; kneading can make it dense.

Can I shape the dough differently?

I sometimes flatten it slightly for a quicker bake.

Should I serve it warm or at room temperature?

I enjoy both, but the flavors settle beautifully at room temperature.

Conclusion

I find pandolce genovese incredibly satisfying to prepare and enjoy, with its fragrant fruit, gentle sweetness, and rustic charm. It’s a versatile loaf that fits beautifully into any occasion and always feels comforting and homemade.