"Though panforte's roots reach back to medieval Italy, it has endured as a sweet seasonal indulgence, evolving from a spiced honey bread once made for monks into a rich and fragrant confection enjoyed during the holiday festivities. Panforte traditionally combines toasted nuts, such as almonds and hazelnuts, dried and candied fruit, and warm spices. A touch of chocolate is added to a version called panforte nero. All the ingredients are bound together with honey syrup that sets into a chewy, fragrant cake."
"Panforte Nero Active time: 20 minutesTotal time: 50 minutes, plus cooling timeYield: Makes one 8- to 9-inch cake INGREDIENTS 1 cup hazelnuts, toasted, skins removed, chopped 1 cup almonds, toasted, chopped 1 cup chopped dried Mission figs 1/2 cup finely chopped candied oranges 1/2 cup golden raisins 3/4 cup all-purpose flour 1/4 cup unsweetened cocoa powder 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice"
Panforte Nero is a traditional Tuscan sweet from Siena characterized by dense texture and bold flavors. The confection combines toasted hazelnuts and almonds with dried Mission figs, candied orange, golden raisins, and warm spices including cinnamon, allspice, ginger, black pepper, coriander, cloves and nutmeg. Ingredients are bound with honey and sugar syrup, with dark chocolate folded in for the nero version, producing a chewy, fragrant cake. Each slice balances restrained sweetness, peppery spice and earthy depth. Panforte pairs with coffee, dessert wine or cheese and stores well, making it suitable for make-ahead gifting and seasonal entertaining.
Read at The Mercury News
Unable to calculate read time
Collection
[
|
...
]