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Genoese panettoncini

ingredients

servings

3

Type 00 wheat flour

30 grams

Oat bran

20 grams

Egg, egg white

50 grams

Almond milk

0.05 liter

Pumpkin

150 grams

Dried pine nuts

10 grams

Hazelnuts

10 grams

Raisins, white and red

10 grams

Cranberries

6 grams

Vanilla bean

6 grams

Orange peel

1 teaspoon

Honey

1 teaspoon

Dry yeast for dessert

1 unit

Desserts from Italy

Genoese panettoncini

Genoese panettoncini

vegetarian with gluten with eggs with nuts source of D vitamins

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Genoese panettoncini

Healthy Christmas: Italian Panettone - Pandolce light panettone Genovese single serving.

Genoese panettoncini step 1

step 1

In a bowl we put all the flour and dust. Let the raisins soak for about 5 minutes (covered with water).

Genoese panettoncini step 2

step 2

With a knife cut into pieces smaller hazelnuts and pine nuts, leaving about 12 pine nuts aside for the final seal.

Genoese panettoncini step 3

step 3

Add to dry ingredients lalbume, milk, aroma allarancia, honey, pumpkin puree, spices (to taste), hazelnuts, pine nuts into small pieces, cranberries and raisins squeezed.

Genoese panettoncini step 4

step 4

We mix everything well and put in ceramic molds or some muffin mold of those ups and large.

Genoese panettoncini step 5

step 5

Garnish 3 mini panettone, where he filled the molds for about 2/3 with pine nuts that we left aside. In the oven at 180 degrees for about 25 minutes. Happy Holidays!

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