Panforte

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Panforte is a traditional Italian Christmas treat. It can be compared to gingerbread, a pie, or a soft kozinaki. Panforte was first baked in a monastery in Siena at the beginning of the last millennium. Panforte translates from Italian as "strong bread," and Sienese strong bread gets its name from the aromatic spices found in its rich mixture of various nuts and dried fruits. Panforte is incredibly simple to prepare, resulting in a spicy and delicious dessert that also keeps for quite a long time. That is, if you have the willpower to keep it that long.

Mix chopped nuts and dried fruits with flour, cocoa, and spices, then pour in honey syrup. Bake for half an hour and enjoy!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3/4 cup whole hazelnuts, skinned, toasted and chopped
3/4 cup whole almonds, toasted and chopped
0.5 cup chopped candied orange peel
0.5 cups chopped candied lemon peel
6 tablespoons raisins
0.5 cups premium flour
1/4 cup cocoa powder
2 teaspoons cinnamon
2 teaspoons ground ginger
0.5 tsp. nutmeg
A little black pepper
1 and 1/3 cups sugar
2/3 cup honey
3 tbsp (45 g) butter

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, candied fruit, hazelnuts, almond, raisin, cocoa, cinnamon, ground ginger, nutmeg, honey

Cooking the dish according to the recipe:

Preheat the oven to 150°C. Grease a 25cm springform pan with butter and line the bottom and sides with parchment paper. Grease the parchment paper with butter as well.
In a large bowl, combine nuts, candied fruit, raisins, flour, cocoa and spices.

In a saucepan, combine the sugar, honey, and butter and cook over medium heat until the mixture reaches 120°C (about 8-10 minutes). Working quickly, pour the syrup over the nut mixture and stir to combine.

Panforte sets very quickly, so immediately pour the mixture into the baking dish and spread it evenly.

Bake for 30 minutes. Cool the finished panforte completely in the pan. Then wrap and store at room temperature.

Panforte is best served sliced thinly (the same way you would serve a cake).

Author of the recipe - Anna Olson is a pastry chef and television host.

Categories:

recipe / Festive dishes / New Year / Christmas / Desserts / Cookie / Italian cuisine