Pandoro alla Napoletana - WSFA.com: News Weather and Sports for Montgomery, AL.

Pandoro alla Napoletana

  • 1/3 cup peeled almonds
  • 4 eggs
  • 1 cup semolina flour
  • 2 sticks butter
  • 1 cup sugar
  • grated lemon peel
  • vanilla extract
  • 1/3 cup dried candied fruit
  • confectioners sugar

In a bowl, mix the almonds with one egg, add the flour and whip for a few minutes. In a saucepan, melt the butter, and add the sugar, the remaining eggs, the lemon peel and the vanilla extract. Mix well and add to the first mixture. Add the dried candied fruit and pour the batter into a buttered and floured baking pan. Cook in the oven for 30 minutes at 200° and dust with confectioners sugar.

Recipe courtesy of Italian Cooking & Living magazine.  Click here to view more delicious Italian recipes!

  • Mark Leslie Recipes

  • Friday, May 17 2013 12:05 PM EDT2013-05-17 16:05:07 GMT
    In Italian, the word "gelato" means "frozen" more than it means "ice cream." So, for as much as we have heard that gelato is the Italian equivalent of ice cream, this "gelato" is really a frozen mousse
    In Italian, the word "gelato" means "frozen" more than it means "ice cream." So, for as much as we have heard that gelato is the Italian equivalent of ice cream, this "gelato" is really a frozen mousse of a dessert. Quick and easy, with no ice cream maker needed, this dessert may be served as a chilled mousse or frozen completely as a "gelato."

  • Friday, May 10 2013 3:36 PM EDT2013-05-10 19:36:28 GMT
    Celebrate warm weather with nature's sweet berries. Simply served with a light dusting of powdered sugar, this dessert is not a sugar overload, because it relies on the natural sweetness of in-season berries.
    Celebrate warm weather with nature's sweet berries. Simply served with a light dusting of powdered sugar, this dessert is not a sugar overload, because it relies on the natural sweetness of in-season berries.

  • Friday, May 3 2013 4:20 PM EDT2013-05-03 20:20:03 GMT
    Here is smoky and slightly spicy twist on fried catfish. Instead of coating the catfish in a thick beer batter, I marinate the raw pieces in beer before seasoning them and lightly dredging them in flour
    Here is smoky and slightly spicy twist on fried catfish. Instead of coating the catfish in a thick beer batter, I marinate the raw pieces in beer before seasoning them and lightly dredging them in flour
    •   
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.