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Ricotta Pandolce
This is a simplified and Ricotta-enriched version of Pandolce; the classic Ligurian recipe calls for yeast instead of baking powder. The sugar and butter glaze keeps the pandolce moist for days, so wrap the pandolce in foil and store at room temperature---never refrigerate—for up to a week after baking. If you’ve never tried Fiori di Sicilia, it is an amazing extract that tastes like jasmine, vanilla, and orange blossom; you can order it from www.kingarthurflour.com
Makes 1 (8-inch) pandolce For the dough: - 1 cup plus 2 tablespoons unbleached all-purpose flour
- 1/4 cup granulated sugar
- 3/4 teaspoon baking powder
- 1/8 teaspoon fine sea salt
- 4 tablespoons unsalted butter, chilled and cubed
- 2 tablespoons toasted almonds, chopped
- 2 tablespoons pine nuts
- 4 dried apricots, finely diced
- 3 tablespoons raisins
- 1/4 cup diced candied orange, citron, and lemon (whatever mix you have handy)
- 1/2 cup whole milk Ricotta
- 1 egg yolk
- 1/2 teaspoon Fiori di Sicilia or vanilla extract
For the glaze: - 2 tablespoons unsalted butter, melted
- 1/4 cup confectioners' sugar
Make the dough: Preheat the oven to 300°F (preferably set on convection). Line a baking sheet with parchment paper. In a large bowl, stir together the flour, sugar, baking powder, and salt. Add the cold butter, and mix with your fingers until the ingredients resemble coarse meal. Stir in the toasted almonds, pine nuts, dried apricots, raisins, and candied fruit. Stir in the Ricotta, egg yolk, and Fiori di Sicilia. Beat well with a fork to break down the Ricotta. Turn the dough out onto a lightly floured work surface, and knead it gently two or three times, just long enough so it holds together. It will be a bit sticky, which is fine. DO NOT OVERWORK THE DOUGH AND DO NOT ADD EXTRA FLOUR. Pat into an 8-inch-long, 1-inch-thick oval. Fold the oval in half the long way, then seal the seam gently with the back of your hand. Place on the parchment paper-lined baking sheet and bake in the preheated oven 40 minutes, or until a tester inserted in the middle comes out with a few moist crumbs clinging to it. Transfer to a cooling rack. Brush with half of the melted butter. Dust with half of the confectioners' sugar. Repeat, first with the butter and then with the confectioner’s sugar, making a thick glaze. Cool and serve in thin slices.
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