Desserts > Italian Desserts > Panpepati

Panpepato with Coconut and White Chocolate 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 chopped almonds
- 1/2 cup chopped hazelnuts
- 1/2 cup chopped dried figs
- 1/2 cup shredded coconut
- 1/2 cup chopped white chocolate
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Pinch of salt

Special equipment needed:
- 8-inch square baking pan
- Parchment paper
- Mixing bowl
- Wooden spoon
- Whisk
- Spatula

Step-by-step instructions:

1. Preheat the oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper.

2. In a mixing bowl, whisk together the flour, cocoa powder, sugar, cinnamon, nutmeg, cloves, and salt.

3. Add the honey to the dry ingredients and mix well with a wooden spoon.

4. Add the chopped almonds, hazelnuts, figs, and shredded coconut to the mixture and stir until well combined.

5. Fold in the chopped white chocolate.

6. Transfer the mixture to the prepared baking pan and spread it evenly with a spatula.

7. Bake for 25-30 minutes, or until the panpepato is firm to the touch.

8. Remove from the oven and let cool completely in the pan.

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

Preparation time: 15 minutes
Cooking time: 25-30 minutes
350°F (180°C)
Serving size:
Makes 16 small squares

Nutritional information:
Calories per serving: 180
Fat: 8g
Carbohydrates: 27g
Protein: 3g
Fiber: 2g
Sugar: 20g

Substitutions for ingredients:
- You can use any type of nuts or dried fruit you prefer.
- Instead of white chocolate, you can use dark chocolate or milk chocolate.

- Add a pinch of cayenne pepper for a spicy kick.
- Replace the white chocolate with chopped dark chocolate and dried cherries for a different flavor profile.

Tips and tricks:
- Make sure to chop the nuts and dried fruit into small pieces to ensure even distribution throughout the panpepato.
- 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 enjoyed cold or at room temperature.

Presentation ideas:
Arrange the panpepato squares on a platter and sprinkle with powdered sugar for a festive touch.

Sprinkle with powdered sugar or drizzle with melted chocolate for a decorative touch.

Serve with a cup of coffee or tea for a sweet treat.

Suggested side dishes:
The panpepato can be enjoyed on its own as a snack or dessert.

Troubleshooting advice:
If the panpepato is too dry, add a tablespoon of honey to the mixture before baking.

Food safety advice:
Make sure to use fresh ingredients and store the panpepato in an airtight container to prevent spoilage.

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

Flavor profiles:
The panpepato has a rich, chocolatey flavor with hints of warm spices and sweet honey.

Serving suggestions:
Serve the panpepato as a sweet treat with coffee or tea, or as a dessert after dinner.

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Region: Italian

Taste: Sweet, Nutty, Coconutty, Chocolatey