The Nadalin is one of the typical and traditional holiday sweets. Even though it hails from Verona originally, the Nadalin is now widespread in the Veneto.
Legend has it that the Nadalin was first baked at the end of the 13th century, on the occasion of the first Christmas after the Scala family’s seizure of power.
The Nadalin can be considered as a basic form of the more famous and well-advertised Pandoro. It also echoes this true symbol of Veronese sweets in its 8 pointed-star shape.
This Nadalin recipe is for a roughly 1 kg cake.
- 500 g* flour
- 200 g butter
- 3 eggs
- 150 g sugar
- 60 g yeast
- 60 g pine nuts
- 60 g chopped almonds
- 100 g icing sugar
The Nadalin is certainly easier to make than the Pandoro as it does not require the same long and meticulous work!
Mix the soft butter with the eggs, the flour, the sugar and the lemon juice, the yeast, a pinch of salt and the vanilla aroma (if the dough is too hard, add a few tablespoons of milk). Place the dough in a large bowl, cover with a tea towel and leave it to rise in a warm place for about 3 hours until it has doubled in size.
Cut the dough into a star shape with two deep horizontal and vertical cuts . One by one, pull the eight parts to the outside to give the sweet its star-shaped form.
The fastest and easiest way is to bake the cake in a star-shaped paper baking mould.
Decorate the cake with buttered pine nuts and almonds. Bake in the pre-heated oven at 180 degrees for 40-45 min., then add icing sugar generously.
* 1g = 0.035 ounces