Bisciola Sweet Bread Dessert

The tradition of preparing this sweet Italian bread started in Valtellina. According to popular belief, in 1797, when French troops were in the area, it was Napoleon who asked the chefs to think of a dessert that employs only locally available ingredients. Following his request, the chefs created this leavened bread that combines wheat and rye flour with eggs, butter, hazelnuts, figs, raisins, pine nuts, and walnuts.

Ingredients

for 4-6 people:

•  Dried figs 120 gr

• candied citron 100g

• candied orange 60g

• walnuts 100 gr

• pine nuts 80 gr

• almonds 80g

• dark chocolate 150 gr

• 5 eggs

• flour 00 120 gr

• rye flour 80 gr

• sugar 160gr

• butter 80gr

• 1 packet of baking powder

• 1 packet of vanilla sugar

• butter (to grease)

• flour (or bread crumbs, to powder).