Pangiallo laziale (Italian Christmas Cakes) recipe

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Ingredients

1 ¼ cups chopped pitted prunes
1 ¼ cups raisins
¾ cup whole almonds, skin removed
¾ cup chopped walnuts
¾ cup toasted hazelnuts
2 tablespoons white sugar
1 tablespoon orange marmalade
2 tablespoons chopped candied orange peel
½ teaspoon ground cinnamon, or to taste
2 tablespoons white wine
2 tablespoons extra virgin olive oil
¾ cup all-purpose flour, or more as needed

Nutrition Info

476.5 calories
carbohydrate: 60.1 g
cholesterol: : -
fat: 25.5 g
fiber: 6.8 g
protein: 9.2 g
saturatedFat: 2.3 g
servingSize: -
sodium: 6.1 mg
sugar: 32.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

  2. Combine prunes, raisins, almonds, walnuts, hazelnuts, sugar, orange marmalade, candied orange peel, and cinnamon in a large bowl and stir to combine with a wooden spoon. Pour in wine and olive oil. Add flour and mix everything into a sticky dough, adding more flour if mixture does not stick together.

  3. Shape mixture into 8 similar sized logs with wet hands and place onto prepared baking sheet.

  4. Bake in the preheated oven until golden, about 30 minutes.

Recipe Yield

8 servings

Recipe Note

Pangiallo is a traditional Italian Christmas cake, originally from Rome. Dried fruits and nuts are mixed with oil, wine, and flour to create a humble yet tasty treat that is vegan to boot! Wrap in cellophane or Christmas paper and give as gifts to friends and family.

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