Sweet Christmas Bar (Lingotto Dolce di Natale)
This Sweet Christmas Bar, or Lingotto Dolce di Natale, is a delightful treat perfect for the festive season. With its rich, buttery base and crunchy peanut topping, it’s an ideal dessert to serve at holiday gatherings. The soft texture of the biscuit base combined with a creamy butter layer is sure to win everyone over. The final touch of caramelized peanuts brings just the right amount of sweetness and crunch. Let’s walk through how to create this decadent dessert!
Ingredients
| Ingredient | Quantity |
|---|---|
| Salted roasted peanuts | 100g |
| Butter (for dough) | 100g |
| Eggs | 110g |
| Powdered sugar | 70g |
| All-purpose flour (00 type) | 50g |
| Baking powder | 3g |
| Butter (for cream) | 200g |
| Powdered sugar (for cream) | 100g |
| Granulated sugar | 100g |
| Salted roasted peanuts (for topping) | 50g |
| Red currants | As needed |
| Fresh mint | As needed |
Instructions
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Prepare the Peanut Base:
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- In a large mixing bowl, combine the butter (100g) and powdered sugar (70g). Use electric beaters to whip them together until light and creamy.
- Gradually add the eggs one at a time, ensuring each is well incorporated before adding the next.
- Add the finely chopped peanuts and continue mixing with the electric beaters until the mixture is smooth and homogeneous.
- Sift the flour (50g) and baking powder (3g) together, then add them to the peanut mixture. Mix until just combined to form a soft, thick dough.
- Transfer the dough to a 28×20 cm baking tray, smoothing the top with a spatula to create an even layer.
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-
Bake the Base:
- Preheat your oven to 190ยฐC (375ยฐF) in static mode.
- Bake the dough in the preheated oven for approximately 15 minutes, or until it turns golden brown and firm to the touch.
- Once baked, remove the tray from the oven and allow the base to cool completely.
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Prepare the Cream Layer:
- While the base is cooling, prepare the creamy topping. In a large bowl, combine the cold butter (200g) and powdered sugar (100g). Use the electric beaters to whip them together until fluffy and smooth.
- Once the base has cooled, spread the buttercream evenly over the top, smoothing it with a spatula to ensure the layer is uniform and smooth.
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Chill and Slice:
- Place the tray in the refrigerator and let the sweet bar chill for at least 2 hours, allowing the buttercream to set and firm up.
- After the chilling time, remove the tray from the refrigerator and cut the dessert into 12 equal pieces, each approximately 10×4.5 cm.
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Prepare the Caramelized Peanuts:
- In a small saucepan, heat the granulated sugar over medium heat until it begins to melt and turn golden.
- Add the remaining salted roasted peanuts (50g) to the melted sugar, stirring quickly to coat them evenly with the caramel.
- Transfer the caramelized peanuts onto a piece of parchment paper and allow them to cool and harden.
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Decorate and Serve:
- Once the caramelized peanuts have cooled and hardened, break them into smaller pieces.
- Decorate each piece of the sweet bar with a few of the caramelized peanut pieces.
- Optionally, garnish with fresh red currants and mint leaves for a festive touch.
- Serve the Lingotto Dolce di Natale chilled, and enjoy!
Tips and Variations:
- Make-Ahead: This dessert can be made ahead of time and stored in the fridge for up to 3 days. Just be sure to cover it tightly with plastic wrap to keep it fresh.
- Customizable: You can swap out the red currants and mint for other festive fruits like pomegranate seeds or cranberries for a different twist.
- Serving Ideas: Serve these bars as part of a holiday dessert platter alongside cookies, cakes, and other treats for a full festive spread.
This Lingotto Dolce di Natale is the perfect combination of sweetness, crunch, and creamy richness, making it a delightful addition to any holiday table. Whether you’re celebrating with family, friends, or guests, these bars are sure to impress with their beautiful appearance and delicious taste. Happy holidays and enjoy this tasty treat!
