Tuscan Christmas Panforte - Panforte Di Siena
From moltobuono 15 years ago
- 30 minutes to make
- Serves 8
Panforte is an absolute Italian Christmas classic cake. Originally from Siena, Panforte comes from a time, the middle ages, when sugar was not really used in Italy (except for Sicily, where the Arabs brought it already in the 9th Century). Read more To sweeten Panforte, honey and dried fruits were used instead. The recipe I have dates from the 1930's and has the same amount of sugar and honey. Panforte is called 'pangiallo' in Rome and here in Sabina. The only difference is the shape: spherical in Rome, thin and round in Siena. When I offer a slice of my panforte to my friends, I always serve it with a small glass of sweet wine, such us Vin Santo or Passito di Pantelleria. Buon appetito e Buon Natale a tutti! See less
Ingredients
- 100g of peeled almonds shopping list
- 100g of peeled hazelnuts shopping list
- 30g of cocoa powder shopping list
- 15g of cinnamon shopping list
- 50g of flour shopping list
- 300g of mixed candied citrus peel shopping list
- 125g of icing sugar (or confectionery sugar) shopping list
- 125g of honey shopping list
How to make it
- Lightly roast almonds and hazelnuts. Put almonds, hazelnuts, cocoa powder, cinnamon, flour and mixed candied citrus peel in a bowl. Put sugar and honey in a pot and let the mix melt on a low heat, always stirring. When, if immersing two wet fingers in the mix and then immediately in cold water, a small sphere will form, the mix is ready. Put the rest of the ingredients in the pot and stir carefully. Put the mix into a greased and flour-dusted cake tin. Bake at low heat (120-150 C) for half an hour.
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The Rating
Reviewed by 4 people-
Mmmmmmmmm very nice thank you for sharing cant wait to try your recipe, NICE STORY TOO.....
Happy Holidays to you .......
five
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in THE HEART OF THE WINE COUNTRY loved it
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