Panforte dates from the mid twelfth century, claiming Siena as its home. It is sold in huge wheels in two varieties: the first being blonde, and the second being the kind below made with cocoa.
Ingredienti:
- enough rice paper to line a spring form tin
- 100g skinned or diced hazelnuts
- one teaspoon of: coriander, cloves, nutmeg and black peppercorns
- one teaspoon of ground cinnamon
- 50g finely chopped dried figs
- 200g candied, chopped citrus fruit peel
- grated zest from one lemon
- 50g plain flour
- 150g sugar
- 4 tablespoons of clear honey
- 2 tablespoons of unsalted butter
- enough icing sugar to dust
- one pre-heated oven at 150°C, 300°F, Gas mark 3
- one 20cm springform tin
Técnica
- Take a 20cm springform tin and line it with butter, then rice paper, making sure to line the sides as well as the base.
- Lightly brown the hazelnuts and almonds by placing them on a baking tray in the oven for about six minutes, checking often as they can burn easily.
- Grind the spices together using a pestle and mortar or a spice grinder, then add them to a metal or china bowl with the nuts, figs, candied peel, cocoa, lemon zest and flour, then mix them together.
- Put the sugar, honey and butter in a heavy sausepan to melt, giving an initial stir as the butter begins to melt to ensure even distribution.
NB: Do Not stir again as it will cause the sugar to crystallise, where you want a syrup.
- Allow the sugar, butter and honey to come to the boil and cook until the syrup reaches 120°C (245°F) on a sugar thermometer, or if a sugar thermometer is not available drop a little of the mixture into cold water and then mould into a ball between your finger and thumb. If the ball stays, the mix is ready.
- As soon as the mix is ready, pour it into the nut and spice mix, stirring well and working quickly as the temperature will drop quickly causing it to stiffen.
- Poor into a tin and then level the top with a spatula, then bake for about fifteen minutes.
- Allow to set before removing from the tin, if necessary placing it in the refrigerator before serving. Dust with icing sugar to serve.