Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 cup dried apricots, chopped
- 1/2 cup whole almonds
- 1/2 cup honey
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Pinch of salt
- Powdered sugar for dusting
Special equipment needed:
- 8-inch round cake pan
- Parchment paper
- Mixing bowls
- Wooden spoon or spatula
- Whisk
- Candy thermometer
Step-by-step instructions:
1. Preheat the oven to 325°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a mixing bowl, combine the all-purpose flour, almond flour, chopped apricots, and whole almonds. Set aside.
3. In a saucepan, combine the honey, granulated sugar, unsalted butter, ground cinnamon, ground ginger, ground cloves, and a pinch of salt. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture reaches 240°F on a candy thermometer.
4. Pour the hot honey mixture over the dry ingredients and stir until well combined.
5. Transfer the mixture to the prepared cake pan and use a spatula to spread it evenly.
6. Bake for 25-30 minutes, or until the edges are golden brown and the center is set.
7. Let the panforte cool completely in the pan before removing it and dusting it with powdered sugar.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Total time: 45-50 minutes
Temperature:
325°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 315
Total fat: 14g
Saturated fat: 4g
Cholesterol: 15mg
Sodium: 15mg
Total carbohydrates: 47g
Dietary fiber: 3g
Sugars: 35g
Protein: 5g
Substitutions for ingredients:
- You can use any type of dried fruit or nuts in place of the apricots and almonds.
- Maple syrup or agave nectar can be used in place of honey.
- Brown sugar can be used in place of granulated sugar.
Variations:
- Add 1/4 cup of cocoa powder to the dry ingredients for a chocolate version.
- Use different spices such as cardamom or nutmeg for a different flavor profile.
- Add 1/4 cup of candied ginger for a spicy kick.
Tips and tricks:
- Use a candy thermometer to ensure that the honey mixture reaches the correct temperature.
- Let the panforte cool completely before removing it from the pan to prevent it from breaking.
- Store the panforte in an airtight container at room temperature for up to 2 weeks.
Storage instructions:
Store the panforte in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
The panforte can be served at room temperature or warmed in the oven for a few minutes before serving.
Presentation ideas:
Serve the panforte on a cake stand or platter and dust it with powdered sugar.
Garnishes:
Top the panforte with sliced almonds or dried apricots for a decorative touch.
Pairings:
Serve the panforte with a cup of coffee or tea.
Suggested side dishes:
The panforte can be served as a dessert on its own or with a scoop of vanilla ice cream.
Troubleshooting advice:
- If the honey mixture does not reach the correct temperature, the panforte may not set properly.
- If the panforte is too dry, add a tablespoon of honey or butter to the mixture before baking.
Food safety advice:
Make sure to use a candy thermometer to ensure that the honey mixture reaches the correct temperature for food safety.
Food history:
Panforte is a traditional Italian dessert that dates back to the 13th century. It is a dense, chewy cake made with nuts, dried fruit, and spices.
Flavor profiles:
The panforte has a sweet and spicy flavor with notes of honey, cinnamon, and ginger.
Serving suggestions:
Serve the panforte as a dessert or snack with a cup of coffee or tea.
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Region: Italian