Coconut and Cocoa Biscuits
20
min
Easy
Christmas Panone
Born in Molinella from simple and wholesome ingredients, this Emilian dessert has become the traditional sweet of the Christmas holidays.
- Difficulty
- Easy
- Prep Time
- 20 min
- Cook Time
- 40 min
- Servings
- 10 people
Ingredients
- Yeast for Panone and Apple Pie, 2 bags
- Sweetened Cocoa Powder, 100 g
- flour, 1 kg
- eggs, 2
- sugar, 300 g
- honey, 200 g
- lemon peel, 1
- chopped almonds, 300 g
- candied fruit, 400 g
- caramelised fig jam, 300 g
- butter, 100 g
- dark chocolate, 100 g
- raisins (soaked in alchermes or almond liqueur), 100 g
- walnuts, 100 g
Method
Our recipe is Novella’s, who has been preparing it for Christmas for over 40 years.
Take a large bowl and add all the flour, the Panone Ar.pa yeast, the eggs, the sugar and all the other ingredients. Add liqueur to taste, making sure the dough is neither too soft nor too firm.
Butter two cake tins, pour in the mixture and level it well, then bake at 150 degrees for 40 minutes.
Butter two cake tins, pour in the mixture and level it well, then bake at 150 degrees for 40 minutes.