Dolci > Dolci Italiani > Panpepati

Panpepato with Almonds and Candied Fruit Recipe

Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup sugar
- 1/2 cup honey
- 1/2 cup almonds, chopped
- 1/2 cup candied fruit, chopped
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp black pepper
- 1/4 tsp salt

Special equipment needed:
- Parchment paper
- 8-inch cake pan

Step-by-step instructions:

1. Preheat the oven to 350°F.

2. In a large mixing bowl, combine the flour, cocoa powder, sugar, cinnamon, nutmeg, cloves, black pepper, and salt.

3. Add the honey and mix until well combined.

4. Fold in the chopped almonds and candied fruit.

5. Line an 8-inch cake pan with parchment paper.

6. Pour the mixture into the pan and spread it evenly.

7. Bake for 25-30 minutes or until the edges are firm and the center is slightly soft.

8. Remove from the oven and let it cool completely.

9. Once cooled, remove the panpepato from the pan and cut it into small squares.

Preparation time: 15 minutes
Cooking time: 25-30 minutes
Serving size:
Makes 12-16 small squares

Nutritional information:
Calories per serving: 180
Total fat: 5g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 50mg
Total carbohydrates: 33g
Dietary fiber: 2g
Sugars: 23g
Protein: 3g

Substitutions for ingredients:
- Almonds: You can use any other nuts such as walnuts, pecans, or hazelnuts.
- Candied fruit: You can use any other dried fruit such as raisins, cranberries, or apricots.

- Panpepato with Pistachios and Dried Cherries: Replace the almonds and candied fruit with 1/2 cup chopped pistachios and 1/2 cup dried cherries.
- Panpepato with Orange Zest and Ginger: Add 1 tbsp orange zest and 1/2 tsp ground ginger to the mixture.

Tips and tricks:
- Make sure to chop the almonds and candied fruit into small pieces to ensure even distribution in the mixture.
- You can dust the top of the panpepato with powdered sugar before serving.
- Store the panpepato in an airtight container at room temperature for up to a week.

Storage instructions:
Store the panpepato in an airtight container at room temperature for up to a week.

Reheating instructions:
The panpepato can be served at room temperature or slightly warmed in the oven.

Presentation ideas:
Arrange the small squares on a platter and dust with powdered sugar.

You can garnish with additional chopped almonds or candied fruit.

Serve with a glass of red wine or a cup of coffee.

Suggested side dishes:
Serve with a cheese board or a fruit platter.

Troubleshooting advice:
- If the panpepato is too dry, add a tablespoon of honey at a time until it reaches the desired consistency.
- If the panpepato is too wet, add a tablespoon of flour at a time until it reaches the desired consistency.

Food safety advice:
Make sure to store the panpepato in an airtight container to prevent it from drying out or becoming stale.

Food history:
Panpepato is a traditional Italian dessert that originated in the city of Siena. It is a dense, spicy cake made with honey, nuts, and spices.

Flavor profiles:
The panpepato has a rich, chocolatey flavor with hints of cinnamon, nutmeg, cloves, and black pepper. The almonds and candied fruit add a crunchy texture and a sweet, fruity flavor.

Serving suggestions:
Serve the panpepato as a dessert or a snack. It is perfect for holiday gatherings or as a gift for friends and family.

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Region: Italian

Taste: Sweet, Nutty, Spicy, Fruity, Aromatic