Grind the orange and lemon zest avoiding the bitter white part.
Coarsely chop the almonds, hazelnuts, and walnuts. I use a blender on minimum speed for 10 seconds.
Mix all the ingredients except the chocolate in a bowl with a spoon.
Melt the chocolate in a water bath or the microwave for 3 minutes.
Add it to the mix using the spoon, and then use your hands as soon the mixture has cooled down (approx 10 seconds).
Mix everything until you obtain a homogeneous mixture.
With floured hands, form a ball and place it on a pan with parchment paper. Flatten it a little bit with the palm of your hands.
Prepare the covering’s glaze by putting the flour, oil, and saffron in a bowl, start mixing, and add water until you get a thick and homogeneous batter.
Brush the pangiallo with the saffron glaze.
Bake in a preheated oven for about 40 minutes.
Watch out the oven from minutes 30 to 40 to ensure it doesn’t burn.
Take it out of the oven and let it cool completely before serving.
Let it cool completely before serving.
Feel free to make it without the grazing is just as good.