Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup white sugar
- 1/2 cup honey
- 1/2 cup white chocolate chips
- 1/2 cup shelled pistachios
- 1/4 cup candied orange peel
- 1/4 cup candied lemon peel
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- Powdered sugar for dusting
Special Equipment Needed:
- 8-inch round cake pan
- Parchment paper
- Mixing bowls
- Whisk
- Rubber spatula
Step-by-Step Instructions:
1. Preheat the oven to 325°F. Grease an 8-inch round cake pan and line with parchment paper.
2. In a mixing bowl, combine the flour, sugar, cinnamon, nutmeg, cloves, black pepper, and salt. Whisk until well combined.
3. In another mixing bowl, combine the honey and white chocolate chips. Microwave for 30 seconds or until the chocolate chips are melted. Stir until well combined.
4. Add the pistachios, candied orange peel, and candied lemon peel to the honey and white chocolate mixture. Stir until well combined.
5. Add the dry ingredients to the honey and white chocolate mixture. Stir until well combined.
6. Pour the mixture into the prepared cake pan. Use a rubber spatula to spread the mixture evenly.
7. Bake for 25-30 minutes or until the edges are golden brown.
8. Remove from the oven and let cool completely in the pan.
9. Once cooled, remove the panforte from the pan and dust with powdered sugar.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Total time: 40-45 minutes
Temperature:
325°F
Serving size:
8 servings
Nutritional information:
Calories: 320
Fat: 10g
Saturated Fat: 3g
Cholesterol: 0mg
Sodium: 80mg
Carbohydrates: 56g
Fiber: 2g
Sugar: 42g
Protein: 4g
Substitutions for ingredients:
- Almond flour can be used instead of all-purpose flour for a gluten-free version.
- Dark chocolate chips can be used instead of white chocolate chips.
- Hazelnuts or almonds can be used instead of pistachios.
- Dried cranberries or cherries can be used instead of candied orange and lemon peel.
Variations:
- Add 1/4 cup of cocoa powder for a chocolate version.
- Add 1/4 cup of chopped dried figs for a fruitier version.
- Add 1/4 cup of chopped crystallized ginger for a spicier version.
Tips and Tricks:
- Use a sharp knife to cut the panforte into thin slices.
- Store in an airtight container at room temperature for up to 2 weeks.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage Instructions:
Store in an airtight container at room temperature for up to 2 weeks.
Reheating Instructions:
Not necessary.
Presentation Ideas:
Serve on a decorative plate or cake stand.
Garnishes:
Sprinkle with additional powdered sugar and chopped pistachios.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested Side Dishes:
Not necessary.
Troubleshooting Advice:
- If the panforte is too dry, add a tablespoon of honey or melted white chocolate chips.
- If the panforte is too wet, add a tablespoon of flour.
Food Safety Advice:
- Make sure to use fresh ingredients.
- Wash hands and surfaces thoroughly before and after handling food.
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, spices, and honey.
Flavor Profiles:
Sweet, nutty, and spicy.
Serving Suggestions:
Serve as a dessert or snack.
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Region: Italian