Panforte di siena

Last Updated on December 14, 2024

Traditional Italian dessert containing fruit and nuts, remotely similar to our bishop’s bread.

Ingredients:

120 g roasted hazelnuts 120 g roasted almonds 100 g honey 100 g honey 80 g candied citrus peel 70 g butter 60 g dried apricots 60 g sugar semolina 60 g semi-coarse flour 2 tbsp bitter cocoa 1 tsp ground cinnamon

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1/4 teaspoon ground cardamom 1/4 tsp grated nutmeg 1/4 tsp grated cloves 2 pcs of eggplant grated peel of 1 orange powdered sugar for sprinkling butter to spread

Procedure:

1. Place the roasted hazelnuts and almonds, finely chopped citrus zest, finely chopped apricots, finely grated orange zest in a bowl and mix everything well
2. In another bowl sift the semi-coarse flour with cocoa, add the ground cinnamon, ground cardamom, finely grated nutmeg, crushed cloves and mix well and mix the two prepared mixtures together
3. Put the butter in a saucepan, add the caster sugar, honey and stir over a low heat until the sugar dissolves, then slowly boil the mixture until it thickens and begins to darken, then remove from the heat, let cool and finally stir in the eggs and the prepared crumbly mixture
4. Grease a cake tin with butter, fill with the prepared mixture, smooth the surface with a dampened spoon, place in the oven and bake at 160 °C for about 40 minutes, leave to cool in the tin, then turn over, sprinkle with a thick layer of icing sugar and cut the next day.

Recommendation:

It will keep for several weeks in aluminium foil, but do not put in the fridge.