Rustic Panforte with Dried Fruit
Dessert
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Cook Time
6 h
Servings
6
Difficulty
Medium
Prep Time
45 Min
Description
This rustic panforte is a traditional Sienese dessert, perfect for the Christmas holidays. Rich in dried fruit such as almonds, walnuts and figs, enriched with aromatic spices such as cinnamon, nutmeg and a pinch of black pepper, it offers an intense and enveloping flavour. The preparation is a little long, but the result is a dessert that keeps for a long time and can be enjoyed at any time of the day. I always prepare it for Christmas and offer it to my guests with a glass of vin santo. A real pleasure!
Ingredients (15 ingredients)
-
160 g hazelnuts
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160 g peeled almonds
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160 g walnuts
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100 g raisins
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100 g candied orange
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160 g dried figs
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65 g flour 00
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30 g bitter cocoa
-
65 g dark chocolate
-
160 g honey
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20 ml coffee
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6 ml rum
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cinnamon powder
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nutmeg
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black pepper
Preparation (13 steps)
Soaking the raisins
Put 100 g of raisins in a bowl with cold water and leave to soak for about 20 minutes. This step is used to rehydrate the raisins and make them softer.
Chop the dark chocolate
Insert 65 g of dark chocolate into the Thermomix bowl and chop for 5 Sec./speed 7. Transfer the chopped chocolate to a bowl and set aside.
Prepare the dried figs
Cut 160 g of dried figs into thin slices and then reduce the slices into small pieces. Set aside.
Coarsely chop walnuts and hazelnuts
Insert 160 g of walnut kernels and 160 g of peeled hazelnuts into the Thermomix bowl and coarsely chop for 3 Sec./speed 5. Transfer to a bowl.
Chop the almonds
Insert 160 g of peeled almonds into the Thermomix bowl and chop for 3 Sec./speed 5. Transfer to the bowl with the walnuts and hazelnuts.
Combine the ingredients
Drain the raisins and pour them into a large bowl together with 100 g of candied orange, the diced dried figs, 20 ml of coffee and 6 ml of rum.
Add spices and chocolate
Add the chopped chocolate, cinnamon powder (to taste), nutmeg (to taste) and black pepper (to taste) to the bowl with the other ingredients.
Add chopped dried fruit
Also pour the chopped hazelnuts, walnuts and almonds into the bowl.
Add flour and cocoa
Add 65 g of flour 00 and 30 g of bitter cocoa to the bowl. Mix with a wooden spoon to distribute the ingredients evenly.
Add the honey
Finish by pouring in 160 g of honey and mix with a wooden spoon until all the ingredients are well combined. Knead with your hands until you get a homogeneous mixture.
Form the panpepati
Grease your hands with olive oil and form slightly flattened balls weighing about 160 grams each; with these doses you get 6 pieces.
Baking in the oven
Place the balls on a baking sheet lined with baking paper and bake in a static oven preheated to 160 °C for about 25-30 minutes.
Cooling
Once cooked, remove from the oven and let cool at room temperature for at least 4-5 hours.
Finished cooking? Great! 🎉
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Created by
Chiara Mariani
2
Rezepte
0
Kochbücher
Allergens
- Nuts
- Cereals containing gluten
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