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Wikipedia
Panforte is a traditional Italian dessert containing fruits and nuts, and resembling fruitcake or Lebkuchen. It may date back to 13th century Siena, in Italy's Tuscany region. Documents from 1205 show that panforte was paid to the monks and nuns of a local monastery as a tax or tithe which was due on the seventh of February that year. Literally, panforte means "strong bread" which refers to the spicy flavour. The original name of panforte was "panpepato" (peppered bread), due to the strong pepper used in the cake. There are references to the Crusaders carrying panforte, a durable confection, with them on their quests, and to the use of panforte in surviving sieges. The process of making is fairly simple. Sugar is dissolved in honey and various nuts, fruits and spices are mixed together with flour. The entire mixture is baked in a shallow pan. Currently there are many shops in Italy producing panforte, each recipe being their jealously guarded interpretation of the original confection and packaged in distinctive wrapping. Usually a small wedge is served with coffee or a dessert wine after a meal, though some enjoy it with their coffee at breakfast. In Siena — which is regarded by many, not least most inhabitants of that city, as the panforte capital of Italy — it is sometimes said that panforte should properly contain seventeen different ingredients, seventeen being the number of Contrade within the city walls.
[edit] Ingredients
1 ¼ |
cups whole unblanched almonds - (6 oz) |
1 ½ |
cups whole unblanched hazelnuts - (6 oz) |
1 |
teaspoon ground cinnamon |
¾ |
teaspoon ground ginger |
¼ |
teaspoon ground cloves |
¼ |
teaspoon freshly-grated nutmeg |
1 |
teaspoon freshly-ground black pepper |
1 |
cup unbleached all-purpose flour plus |
2 |
tablespoons unbleached all-purpose flour |
1 |
tablespoon unsweetened cocoa powder plus extra |
|
for dusting |
1 ¼ |
|
|
black currants, white or black raisins, |
|
black mission figs, white figs, sour |
|
|
|
nectarines, or cranberries and apricots |
|
and candied ginger |
⅔ |
|
1 |
cup granulated sugar |
1 |
candy thermometer |
1 |
nine-inch cake ring or flan ring see * Note |
1 |
[edit] Preparation
Step 1 |
* Note: Or several 4-inch flan rings placed on parchment-lined baking sheet, generously coated with melted butter and dusted with unsweetened cocoa powder |
Step 2 |
Place the ring or mold over the sheet of rice paper on a parchment-lined baking sheet. Adjust the oven rack to the middle position and preheat the oven to 325 degrees. |
Step 3 |
Spread the nuts on a baking sheet in 2 separate piles, and toast in the oven until lightly browned, about 10 to 15 minutes. Shake the pans halfway through to ensure that the nuts toast evenly. Allow to cool a few minutes. Gather the hazelnuts into a kitchen towel and rub them together to remove the skins. Turn the oven down to 300 degrees. |
Step 4 |
In a large bowl combine the nuts with the cinnamon, ginger, cloves, nutmeg, pepper, flour, and cocoa powder. Cut the fruit into 1/2-inch pieces and toss with the nut mixture. |
Step 5 |
In a small saucepan, stir together the honey and sugar. Over high heat, bring to a boil without stirring. Using a pastry brush dipped in water, brush the sides of the pan to remove any undissolved sugar granules. Cook until the sugar reaches 224 to 240 degrees (soft ball stage) on a candy thermometer. Remove from the heat and pour into the fruit mixture. Stir to combine as well as possible. The mixture will be very thick and sticky. |
Step 6 |
Dip your hands in water and press the fruit mixture evenly into the pan. Bake for 1 hour, until the top is slightly puffed and the surface is matte. Remove from the oven and cool completely in the pan. Trim the rice paper around the edge of the mold. Store at room temperature, wrapped tightly in plastic wrap, for several weeks. |
Step 7 |
