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Panforte is a traditional Italian dessert, which originated in Sienna during the 13th century. It is made up of nuts, dried fruit, chocolate and spices and held together by a small amount of flour and sugar syrup. Panforte also known as “Panpepato” meaning “strong bread” derives its name from its spicy flavour and hard texture. Interestingly enough one of the ingredients used in this festive dessert is white pepper! This is due to the abundance of spices in the middle ages. Another fun fact is that it was paid to the monks as a form of tax! I wouldn’t mind being paid in panforte!

Panforte is my mother’s absolute favourite and I make it for her every Christmas. It is hard to cut and does require some muscle power but it is worth it! A small slice with a cup of tea is simply delicious!!

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Panforte
A festive Italian dessert!
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3809 calories
512 g
75 g
193 g
76 g
35 g
873 g
41 g
368 g
1 g
148 g
Nutrition Facts
Serving Size
873g
Amount Per Serving
Calories 3809
Calories from Fat 1630
% Daily Value *
Total Fat 193g
297%
Saturated Fat 35g
173%
Trans Fat 1g
Polyunsaturated Fat 37g
Monounsaturated Fat 111g
Cholesterol 75mg
25%
Sodium 41mg
2%
Total Carbohydrates 512g
171%
Dietary Fiber 54g
215%
Sugars 368g
Protein 76g
Vitamin A
23%
Vitamin C
13%
Calcium
79%
Iron
112%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 130 grams almonds
  2. 85g hazelnuts
  3. 85g pistachios
  4. 50g mixed peel
  5. 100g dried figs (approximately 5-6 figs), roughly sliced
  6. 75g plain flour
  7. 30g cocoa powder
  8. ¼ tsp. cloves
  9. ½ tsp. ground cinnamon
  10. ¼ tsp. nutmeg
  11. ¼ tsp. white pepper
  12. 150g caster sugar
  13. 150g clear honey
  14. 35g unsalted butter
  15. Icing sugar to decorate
Instructions
  1. 1. Preheat the oven to 150 °C and line the bottom and sides of a 20cm springform tin with baking paper.
  2. 2. In a large bowl mix the nuts with the mixed peel and figs.
  3. 3. Sift the flour, cocoa, spices and mix through the nuts.
  4. 4. In a medium saucepan gently heat the sugar, honey and butter together until the sugar has dissolved. Cook on high heat for approximately 3-4 minutes. (The mixture will simmer and foam up). Stir often.
  5. 5. Quickly pour the syrup into the dry ingredients and using a steady wooden spoon, mix until all the ingredients are well combined. (You will need some arm muscle- keep mixing until all the flour is not visible).
  6. 6. Scoop mixture into prepared tin and press down evenly with your fingers.
  7. 7. Bake in the oven for 40 minutes and cool down in tin. (The panforte will be gooey and sticky to touch but it will harden once cooled).
  8. 8. Once panforte has cooled completely, remove from tin and dust the top with icing sugar.
  9. 9. Serve small portions. It will be hard and take some force from you but its worth it! Enjoy!!
Notes
  1. Store panforte in an airtight container in the fridge.
Adapted from Nigella
beta
calories
3809
fat
193g
protein
76g
carbs
512g
more
Adapted from Nigella
Missemzyy http://www.missemzyy.com/
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Missemzyy xox 

Missemzyy

2 Comments

  1. Peter White

    December 2, 2015

    Amazing!

    • Missemzyy

      December 2, 2015

      Thanks dad! x

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