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Pangiallo laziale (Italian Christmas Cakes)
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Italian Christmas cakes from Rome with dried fruits, nuts, olive oil, white wine, and flour.
Ingredients:
  • 1.25 cups chopped pitted prunes
  • 1.25 cups raisins
  • 0.75 cup whole almonds, skin removed
  • 0.75 cup chopped walnuts
  • 0.75 cup toasted hazelnuts
  • 2 tablespoons white sugar
  • 1 tablespoon orange marmalade
  • 2 tablespoons chopped candied orange peel
  • 0.5 teaspoon ground cinnamon, or to taste
  • 2 tablespoons white wine
  • 2 tablespoons extra virgin olive oil
  • 0.75 cup all-purpose flour, or more as needed
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
  • In a large bowl, mix prunes, raisins, almonds, walnuts, hazelnuts, sugar, orange marmalade, candied orange peel, and cinnamon using a wooden spoon. Pour in wine and olive oil. Stir in flour until a sticky dough forms, adding more flour if needed to bind everything together.
  • Shape the mixture into 8 evenly sized logs using damp hands and place them on the baking sheet that has been prepared.
  • Bake until golden for about 30 minutes in the preheated oven.

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