Today we will melt the heart and palate with a "very sweet dessert" that comes from the Tuscan Christmas tradition: the panforte. Unlike the Panpepato - which involves the use of chocolate and bitter cocoa -, the panforte is prepared with dried fruit (almonds), lots of candied fruit, spices, honey and sugar. The recipe is very interesting and I'm looking forward to it. prepare the panforte with you!
Video of the Recipe
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Identity Card of the Recipe
- 372 KCal Calories per serving
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Ingrediants
- 150 g of almonds
- 1 disk of wafers or wafers
- 1 tablespoon of water
- 1 grated nutmeg
- 1 pinch of cinnamon
- 50 g of honey
- About 75 g of white flour type 00
- 40 g of sugar
- 50 g of lemon verbena
- 25 g of dried apricots
- 25 g of dried figs
- Candied fruit: 25 g of cherries
- 25 g of dates
- To serve: Q.b. of powdered sugar
Materials Needed
- Baking plate
- Baking paper
- Hinged pan with a diameter of 18 cm
- Scale weighs food
- Casserole
- Sieve
Preparation
- Toast the almonds in a hot oven (160 ° C) for 10-15 minutes.
- Meanwhile, cut the dehydrated and candied fruit into pieces.
Did you know that
In this recipe we used dried apricots, dried figs, dates, candied cherries, candied citron and candied orange. However, other types of dehydrated fruit (e.g. plums, raisins) and candied fruit (lime, melon, kiwi, etc.) may also be preferred.- Combine the toasted almonds in a bowl, add the dehydrated and candied fruit, and the spices.
- Melt the honey with the sugar and a tablespoon of water: add the syrup obtained to the fruit mixture. Mix all the ingredients by adding as much white flour as needed until you get a mixture that can be molded with your hands.
The vegan alternative
To make Vegan panforte, it is possible to replace honey with agave syrup or maple syrup, white sugar with brown sugar and white flour with wholemeal flour.- Line an 18 cm diameter round baking pan with parchment paper. Cut out a disk of wafer (wafer) and place it on the bottom of the pan.
- Pour the panforte mixture over the wafer sheet and bake in a hot oven preheated to 180 ° C for about 30 minutes.
- Remove from the oven and allow to cool.
- Serve the panforte with icing sugar.
- Store in the refrigerator and use within 40 days.
Alice's comment - PersonalCooker
Also this dessert, as we have seen for Panpepato, should be prepared a few days in advance: in this way, the panforte will be much more aromatic because the flavor will have stabilized. Have fun discovering the traditional Christmas flavors of the various Italian regions!Nutritional values and Health Comment on the recipe
Panforte is a very energetic dessert, with a caloric prevalence borne by carbohydrates, followed by lipids and finally by proteins. Fatty acids appear mainly unsaturated, cholesterol is absent and fibers are abundant.
Panforte is a food not suitable for the diet of overweight subjects, those intolerant to gluten and those suffering from type 2 diabetes mellitus and / or hypertriglyceridemia.
The average portion is around 30g (110kcal).
