Teresa's Recipes
Panforte
Dive into the sumptuous world of Panforte, a traditional Italian dessert steeped in history and flavor. Originating from the vibrant city of Siena, this delightful confection has been cherished since the Middle Ages, often gracing festive tables during holiday celebrations. With its irresistible combination of chewy textures, fragrant spices, and a medley of nuts and candied fruits, each bite of Panforte transports you to the sun-drenched streets of Tuscany. This rich, spiced treat is not only a celebration of Italian culinary heritage but also a perfect companion for a cup of espresso or a glass of dessert wine, making it an ideal choice for sharing with friends and family.
Ingredients
- for dusting Icing sugar
- 1 sheet (20cm/8 inch) Wafer paper
- 1/4 teaspoon, freshly ground Black pepper
- 1/4 teaspoon Ground cloves
- 1/4 teaspoon Ground nutmeg
- 1 teaspoon Ground cinnamon
- 2 tablespoons Cocoa powder
- 1/2 cup All-purpose flour
- 1/2 cup, chopped Candied orange peel
- 1/2 cup, chopped Candied citron
- 1/2 cup, toasted and chopped Hazelnuts
- 1/2 cup, chopped Almonds
- 1 cup Granulated sugar
- 1/2 cup Honey
Dietary Notes
- Servings: 12
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 250
- Fat: 10g
- Carbs: 36g
- Protein: 4g
- Sodium: 5mg
- Sugar: 18g
Instructions
- Preheat the oven to 150°C (300°F) and line a 20cm (8 inch) cake tin with a sheet of wafer paper.
- In a saucepan, combine the honey and granulated sugar. Heat gently over low heat, stirring occasionally, until the sugar has completely dissolved, taking care not to let it boil or burn.
- In a large mixing bowl, combine the chopped almonds, toasted hazelnuts, candied citron, candied orange peel, all-purpose flour, cocoa powder, ground cinnamon, ground nutmeg, ground cloves, and black pepper. Mix well to ensure an even distribution of ingredients.
- Pour the warm honey and sugar mixture into the bowl containing the dry ingredients. Stir with a spatula or wooden spoon until everything is thoroughly combined and forms a thick batter.
- Transfer the mixture into the prepared cake tin, smoothing the top with a wet spatula to create an even surface.
- Bake in the preheated oven for 30 minutes, or until the edges are firm but the center remains soft and slightly set.
- Remove from the oven and allow the Panforte to cool completely in the tin. This will help it firm up and make it easier to slice.
- Once cooled, dust the top generously with icing sugar before slicing into squares or wedges for serving.
Tips
- For added flavor, consider incorporating some chopped dried figs or dates into the mixture.
- Panforte can be wrapped tightly and stored in a cool, dry place for several weeks, allowing the flavors to deepen over time.
- Serve with a dollop of mascarpone cheese or alongside a glass of Vin Santo for a delightful pairing.