Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 cup honey
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1/2 cup sliced almonds
- 1/2 cup chopped candied orange peel
- 1/2 cup chopped candied lemon peel
- Powdered sugar for dusting
Special equipment needed:
- 8-inch round cake pan
- Parchment paper
- Mixing bowls
- Whisk
- Wooden spoon
- Spatula
Step-by-step instructions:
Preheat the oven to 325°F.
1. Line the bottom and sides of an 8-inch round cake pan with parchment paper.
2. In a mixing bowl, whisk together the all-purpose flour, almond flour, cinnamon, nutmeg, cloves, ginger, and black pepper.
3. In a saucepan, combine the honey, sugar, and water. Heat over medium heat, stirring constantly, until the sugar dissolves.
4. Pour the honey mixture into the dry ingredients and stir until well combined.
5. Add the sliced almonds, candied orange peel, and candied lemon peel to the mixture and stir until evenly distributed.
6. Transfer the mixture to the prepared cake pan and use a spatula to smooth the top.
7. Bake for 35-40 minutes, or until the panforte is golden brown and firm to the touch.
8. Remove from the oven and let cool in the pan for 10 minutes.
9. Use the parchment paper to lift the panforte out of the pan and transfer it to a wire rack to cool completely.
10. Once cool, dust the top with powdered sugar.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
5. Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 280
Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 10mg
Carbohydrates: 49g
Fiber: 2g
Sugar: 38g
Protein: 4g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or all-purpose flour.
- Candied orange peel and lemon peel can be substituted with dried fruit such as raisins or cranberries.
Variations:
- Add chopped figs or dates for a sweeter and chewier texture.
- Use different spices such as cardamom or allspice for a different flavor profile.
- Add a splash of brandy or rum for a boozy twist.
Tips and tricks:
- Use a sharp knife to slice the panforte into thin wedges.
- Store in an airtight container at room temperature for up to 2 weeks.
- Serve with a cup of coffee or tea for a delicious afternoon treat.
Storage instructions:
Store in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
Panforte is best served at room temperature and does not need to be reheated.
Presentation ideas:
Serve the panforte on a decorative platter with a dusting of powdered sugar and sliced almonds.
Garnishes:
Garnish with fresh berries or a dollop of whipped cream.
Pairings:
Serve with a cup of coffee or tea for a delicious afternoon treat.
Suggested side dishes:
Serve with a cheese board for a savory and sweet pairing.
Troubleshooting advice:
If the panforte is too soft, bake for an additional 5-10 minutes until firm.
Food safety advice:
Store in an airtight container at room temperature for up to 2 weeks.
Food history:
Panforte is a traditional Italian dessert that originated in the city of Siena in Tuscany. It is typically made with honey, nuts, and dried fruit.
Flavor profiles:
The classic panforte has a sweet and spicy flavor with hints of cinnamon, nutmeg, cloves, ginger, and black pepper.
Serving suggestions:
Serve as a dessert or snack with a cup of coffee or tea.
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Region: Italian