Panforte

Panforte

Category: Confectionery

Kitchen: italian

Ingredients
Nuts (walnuts, hazelnuts, cashews, it is very nice to add pistachios - in any proportion)	350 gr
Dried fruits (dried apricots, prunes, figs - again in any proportion)	200 gr
Candied fruit	150 gr
Cocoa	40 gr
Flour	110 gr
Sugar	200 gr
Invert syrup (I have Golden Syrup, I think you can use any syrup (agave, glucose, rice syrup ...) there is honey in the original)	210 gr
Ground cinnamon	1 tbsp. the spoon
Ground black pepper	1.5 tsp
Ground ginger	2 tsp
Ground cloves	0.5 tsp
Nutmeg	0.25 tsp
Dark chocolate from 50%	85 gr
Sl. butter and cocoa for dusting the mold

Cooking method

• I decided yesterday to make Panforte according to the recipe of David Leibovitz and in the footsteps of the English Guardian magazine Felicity Cloak. Since it is these two sources that I trust, it is also necessary to take into account the nuances and taste preferences of my relatives and mine (in particular, two people have a terrible allergy to honey and the absence of cayenne pepper in my kitchen). So, given all these nuances, I am writing my version of this delicacy. I also want to clarify, the beauty is that you can change the filling according to your taste preferences.
• So, the recipe is as simple as two and two, the tedious thing is to just prepare all the ingredients, such as: lightly fry the hazelnuts - to peel them off and enhance the taste. You don't need to cut nuts. In the recipe, they are whole (but since I prepared them in advance for another recipe, I had them cut into halves, which in no way affected their taste). It is also not bad to lightly fry the walnuts (if you do). We also cut dried apricots, prunes, figs and candied fruits not very finely. With dried fruits, as well as with nuts, you can play as your heart desires, the only thing is the presence of candied fruits. I cook candied fruits myself every year, so this is not a question for me, but if you don’t, I ask you to be puzzled by their production.
• 1. Preheat the oven to 160 degrees Celsius. We are preparing a round shape (in the recipe they write 20 cm, I had a silicone 21 cm bottom and 23 cm top), since our extra sticky paneforte is best if you have a silicone mold, it did not stick to it, but the cripple from the bottom had to be slightly picked out. I did not dare not to put anything on the bottom, but I think that, judging by the way the sides of my form do not stick to anything at all, next time I will risk nothing on the bottom. The mold should be coated with butter and sprinkled with cocoa well.
• 2 In a bowl, combine the flour, cocoa and spices.
• 3. Pour the flour mixture into the mixture of dried fruits and nuts and carefully sand everything with our hands, so that all dried fruits are sprinkled with flour and do not stick together.
• 4. In a bowl, melt the chocolate (in a micron or in a water bath)
• 5. Making a syrup from sugar and syrup (hehe, sorry for the pun). To do this, first dissolve sugar over low heat, then bring to a boil to 115 degrees Celsius (test for a soft ball).
• 6. The hardest part: very quickly pour our dry mixture with hot syrup and quickly pour our melted chocolate on top and mix very quickly. This must indeed be done very quickly so that the sugar does not have time to freeze and it is not too difficult to mix everything.
• 7. Put the mixture into the mold. It will be thick enough, so we do not hesitate and press it down with the bottom of a glass or small saucepan so that there are no gaps. We bake for 35 minutes, but after 30 we already start looking, since everyone has different ovens. In the middle, it will seem to wobble slightly (do not forget that the base is syrup and it will solidify when cooled).
• 8. We take out and forget about it until it cools completely - if baked in a silicone mold.If baked in a sliding form, then after 15 minutes, gently draw a knife around the edges to free the sides, remove the sides and again leave to cool.
• When the cake is completely cool, remove the cripple from it ... sprinkle with powdered sugar and rub it into the cake with our hands. Cut into slices and enjoy.
• This dessert can be stored for several months at room temperature, wrapped in baking paper.

You don't have chocolate listed in your ingredients. How much to take? And are spices required? I have few of them

Thanks a lot, I fixed it. Spices are also to your taste, but it's just an Italian Christmas gingerbread, a roll ... and that's why you need a Christmas minimum, so to speak: cinnamon and ginger

We will find such a minimum))

Definitely - bookmark! Thank you!

[Anastasia]

Anastasia, it is difficult to prepare this dessert, probably. Thanks. I'll take it myself!

what an interesting recipe !!! took to bookmarks, thanks!

An interesting recipe. I saved it and I'll definitely try. And what is its structure? How soft are the roasted nuts or is it a cupcake?
If everything works out as I expect for the products, then this recipe can be introduced as a family recipe for special holidays. Most likely winter. For more frequent consumption, the ingredients are expensive.

Are pistachios salty? It seems to me. that we only sell these.

An interesting recipe. I saved it and I'll definitely try. And what is its structure? How soft are the roasted nuts or is it a cupcake?
If everything works out as expected in terms of products, then this recipe can be introduced as a family recipe for special holidays. Most likely winter. For more frequent consumption, the ingredients are expensive.

here, of course, it depends on your family preferences, I am a maniac for nuts and dried fruits, so nothing ever ends for me. In fact, as I said, you can vary from what you yourself like: you can generally only put walnuts. And candied fruit is simply not easier to cook. Therefore, I would not say that it is a very expensive recipe. In terms of structure, I don't even know how to describe it probably as gingerbread roasted nuts, after all, we have flour and cocoa, but we also have a lot of sugar, which sticks it all together. It is really delicious with a cup of pampering coffee. I also like the hotness of black pepper. In the original, Leibovitz also has cayenne pepper in addition to black (but somehow it seems to me that black is enough). ...

Are pistachios salty? It seems to me. that we only sell these.

no pistachios are not salted - just peeled, we can buy peeled pistachios, not salted, not fried. But they really are not always available, which is why I wrote that they are not necessary, it is just beautiful to see the green pieces in the cut. I didn't have pistachios, so I made only from walnuts, forest and 50 grams of cashews (only because they were already cut for me for another recipe and remained unused). So do not bother with pistachios, I would say which walnuts + forest and dried fruits you like more and you will be delicious extraordinary. Plus, do not forget, I wrote that there is honey in the original, so if there are no allergies in the family and honey is easier to find, then do it with honey.

what an interesting recipe !!! took to bookmarks, thanks!

be sure to try it, it also hung in my bookmarks for a very long time, but at first I tried other recipes from both authors hehe now I regret not having done it earlier. this is a really wonderful winter recipe.

Therefore, I would not say that it is a very expensive recipe.

Well, who has what prices. As for ours, so dear.

Well, who has what prices. As for ours, so dear.

about the prices this is certainly an interesting fact. my mother brings walnuts to me from Moldova, as they grow there. I make candied fruits myself. By the way, a photo of fresh ones just hung up to dry.

it's just that if you bake or cook, then half of the ingredients are still in the food for shuffles. This is if we assume that the shelves at home are all empty and you literally need to go to the store for everything, then it’s expensive for the first time.
But in general, this is a terribly controversial issue, because last week I learned how to make Belyov marshmallow: according to ingredients, it is not much cheaper: apples, 1 protein plus a little sugar. But the oven ran for about 20 hours, so on electricity, I think for the money that I overtook this panforte. hehe

Thank you very much!!!!!!! Once I did and lost the recipe.

Mom will soon have DR and decided to send her a package, this time I made it with pistachios, walnuts and added 80 grams (there was such a pack) of cedar. Firstly, the cut is beautiful, secondly, there is very much cedar there; very much to the point :) In the week I will also make a porcini for us, otherwise I treated everyone and we had no left but such deliciousness should always be in stock



By the way, this time I didn't put paper on the bottom of the mold, and everything fell behind the silicone mold coated with butter and sprinkled with cocoa.

[Irina]

IrinaThank you so much for this recipe. It turned out very tasty! I didn't even have to buy anything for the recipe, everything was in the refrigerator. I didn't use invert syrup, I took honey, walnuts, cashews, hazelnuts and green pistachios and added a little cayenne pepper to all the spices. Delicious, flavorful and can be cut into very thin slices (so nuts are not a problem). I will definitely repeat. And my report

unearthly beauty