Tooscans
Tooscans
panforte-di-siena

Panforte recipe

 
Regarding the Panforte rivers of ink could arise. Consumed above all at Christmas time, that irresistible mixture of almonds, honey, and spices, represents a real delight for Italians and for all those who are lucky enough to taste it.

Almost certainly it is the best known and the oldest of the spiced bread and concerning its origin, to be placed in the late Middle Ages, it is said that the first panforte was produced by Berta, a nun who prepared a flatbread by mixing honey, flour and candied fruits, along with a wide variety of spices including ginger, cinnamon, and nutmeg.

Since the Middle Ages, the recipe of the Panforte has not undergone great changes, and among the most known and most appreciated variants, we remember the white one and the chocolate one. The first one, with icing sugar, was prepared for the first time in honor of Queen Margherita of Savoy in the visit of Siena in 1879 for the Palio, and from there the dessert is also called Panforte Margherita.

There are various versions such as the one with chocolate, Panpepato, where the ingredients change slightly, Panforte with Figs and Walnuts, or with Cherry and Chilli. These are the best-known types.




Panforte recipe

Preparation time: 1 hour 15 minutes  
Difficulty level: medium
            
Ingredients:
150 gr honey
150 gr caster sugar
3 egg whites
500 gr chopped almonds
200 gr candied cedar
100 gr candied and chopped orange peel
100 gr candied and chopped cherries
100 gr coarsely chopped dried figs
50 gr of candied ginger
8 g ground cinnamon
1 pinch nutmeg
1/2 teaspoon black (or white) pepper ground fresh
1 tablespoon of flour
Hosts
Icing sugar to taste

Preparation:
Put in a bowl finely chopped almonds, citrus, orange peel, dried figs, ginger, cinnamon, nutmeg, egg whites, pepper, mix well.

Put the sugar and honey in a saucepan. Let thicken over low heat, stirring constantly.

When the mixture has taken the right consistency, turn off and add to the mixture nuts, candied fruit, and spices.

Line the pan or cake pan with parchment paper, cover the bottom and sides with the hosts. Pour the Panforte mixture creating a layer of about 1-1.5 cm. Distribute on the surface the sifted flour and level well.  

Place the Panforte in the preheated oven at 150 ° C for about 30 minutes.  

Once cooked, remove from the oven and cool. When serving, sprinkle the surface with icing sugar or bitter cocoa powder.

The most interesting combination is with blue cheeses: it will surprise you!

Share on:

Powered & Designed by Passepartout