Panforte is a traditional Italian Christmas pastry. It is a dense gingerbread, gingerbread or pie with almonds, nuts, dried fruits and berries.
It is necessary
- - 1, 5 glasses of flour;
- - 1 glass of honey;
- - 1 cup of sugar;
- - 1/4 cup cocoa powder;
- - 2 teaspoons of cinnamon;
- - 1 glass of peeled pistachios;
- - 200 g dried figs;
- - 60 g candied ginger;
- - 1 glass of almonds (blanched and dried);
- - 100 g of bitter chocolate (with a cocoa content of 70%);
Instructions
Step 1
Pour nuts (almonds, walnuts, pine nuts) on a baking sheet and place in an oven that is slightly heated to 150 ° C (but not higher) for 30 minutes. After taking out the nuts, cool them to room temperature.
Step 2
Combine the sifted cocoa flour and cinnamon in a large heat-resistant bowl. Then add chopped nuts and coarsely chopped dried fruits, mix well.
Step 3
Combine sugar and honey in a saucepan. Heat, stirring constantly, over low heat until the sugar is completely dissolved. Then bring the mixture to a boil, then reduce the heat and let it simmer for about 3 minutes. Add chopped chocolate into small pieces, stir until completely dissolved, then remove from heat.
Step 4
Pour the honey mixture into the flour mass and mix thoroughly. Work quickly, because the mixture cools down and sets very quickly. Grease a 22-23 cm baking dish. Transfer the resulting dough to the prepared dish and spread evenly over the bottom, trimming the surface with your fingers soaked in water so that it does not stick.
Step 5
Bake for 30 minutes in an oven preheated to 160 ° C until the edges of the gingerbread are slightly dry. Cool the baked goods completely in the mold. Then remove and sprinkle with powdered sugar before serving. The gingerbread can be stored in an airtight container or wrapped in plastic for up to 6 months. Traditionally, panforte is served with coffee.
