Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup dried cranberries
- 1 cup slivered almonds
- 1 cup powdered sugar
- 1/2 cup honey
- 1/2 cup orange juice
- 1 tablespoon orange zest
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Pinch of salt
Special equipment needed:
- 8-inch round cake pan
- Parchment paper
- Mixing bowl
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper.
2. In a mixing bowl, whisk together the flour, dried cranberries, slivered almonds, powdered sugar, cinnamon, nutmeg, and salt.
3. In a small saucepan, heat the honey and orange juice over medium heat until the honey is melted and the mixture is smooth.
4. Add the orange zest to the honey mixture and pour it over the dry ingredients. Stir until everything is well combined.
5. Transfer the mixture into the prepared cake pan and press it down firmly with a rubber spatula.
6. Bake for 25-30 minutes, or until the edges are golden brown and the center is set.
7. Remove the panforte from the oven and let it cool completely in the pan.
8. Once cooled, remove the panforte from the pan and peel off the parchment paper.
9. Cut the panforte into thin wedges and serve.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Total time: 40-45 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 300
Total fat: 12g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 20mg
Total carbohydrates: 47g
Dietary fiber: 3g
Sugars: 35g
Protein: 5g
Substitutions for ingredients:
- Dried cranberries can be substituted with raisins or chopped dried apricots.
- Slivered almonds can be substituted with chopped hazelnuts or pistachios.
- Orange juice can be substituted with apple juice or grape juice.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add chopped candied ginger for a spicy kick.
- Use lemon zest instead of orange zest for a different flavor.
- Replace the dried cranberries with dried cherries for a sweeter taste.
Tips and tricks:
- Press the mixture down firmly into the pan to ensure that it holds together well.
- Let the panforte cool completely before cutting it into wedges.
- 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 does not need to be reheated.
Presentation ideas:
Serve the panforte on a platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
Dust the panforte with powdered sugar before serving.
Pairings:
Serve the panforte with a cup of tea or coffee.
Suggested side dishes:
The panforte can be served as a dessert on its own.
Troubleshooting advice:
- If the panforte is too dry, add a little more honey or orange juice to the mixture.
- If the panforte is too wet, add a little more flour to the mixture.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and cooking surfaces thoroughly before preparing the recipe.
Food history:
Panforte is a traditional Italian dessert that originated in the city of Siena in Tuscany. It is a dense, chewy cake made with nuts, dried fruit, and spices.
Flavor profiles:
The cranberry and orange panforte has a sweet and tangy flavor with a hint of spice from the cinnamon and nutmeg.
Serving suggestions:
Serve the panforte as a dessert after a meal or as a snack with a cup of tea or coffee.
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Region: Italian