Panforte

"A traditional Italian dessert."
 
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Ready In:
1hr 15mins
Ingredients:
10
Serves:
24
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ingredients

  • 3 ounces semisweet chocolate, chopped
  • 1 cup hazelnuts, toasted and coarsely chopped
  • 1 cup blanched almond, toasted and coarsely chopped
  • 1 cup candied citrus peel
  • 1 teaspoon ground cinnamon
  • 14 teaspoon allspice
  • 12 cup all-purpose flour
  • 1 tablespoon Dutch-processed cocoa powder
  • 23 cup sugar
  • 23 cup honey
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directions

  • Butter and line with parchment paper an 8-inch tart pan.
  • First melt the chocolate in a stainless steel bowl over simmering water. Set aside.
  • In a large bowl combine the nuts, candied fruit, spices, flour, and cocoa powder.
  • Place the sugar and honey in a saucepan and, over medium heat, bring to a boil.
  • Using a candy thermometer, heat the mixture to the soft ball stage (240 degrees F).
  • Remove from heat and stir the sugar/honey syrup and the melted chocolate into the chopped nut and fruit mixture.
  • The mixture will stiffen quickly so once combined, transfer to the prepared pan.
  • With damp hands, or the back of a spoon, evenly spread the Panforte, smoothing the top.
  • Bake in a 300 degree F oven for about 30-35 minutes or until the surface has fine blisters.
  • Remove from oven and place on a wire rack.
  • While the Panforte is still warm, remove the sides of the pan and heavily dust the top of the cake with icing sugar.
  • Gently rub the sugar into the cake.
  • Once the cake has completely cooled, wrap tightly in plastic wrap and store in a cool, dry place.
  • Serve this cake in thin slices as it is quite rich.

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RECIPE SUBMITTED BY

After several floods to my basement, I am starting to input all of the many many recipes that I've been collecting for years. I didn't realize just how many I had saved up... must make note to self.. step away from the cookbooks!
 
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