- 5 oz of walnuts
- 5 oz of almonds
- 3 oz of dried cranberries
- 3 oz of candied fruit
- 1.5 oz of bitter cocoa powder
- 3 oz of wheat flour
- 1 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground black pepper (yes, you read well)
- 4 oz of chopped finely chopped chocolate chips
- 7 oz of sugar
- 7 oz of honey
- Bitter cocoa powder for the mold
The Panforte is an Italian recipe, apparently originating from the thirteenth century, and as its name indicates is a strong dessert. We do not know if the strong is because of the amount of calories or because it is a spiced bread that carries pepper, cinnamon and ground ginger. Although our version of Panforte has chocolate, the original does not, but as we are talking about making it as a dessert for Christmas, we thought it best to adapt it a bit.
See how to make this Panforte as dessert for Christmas:
1. Preheat oven to 350°F / 170°C.
2. Prepare a mold about 10 in / 25 cm by wrapping it with butter or aluminum paper, oiling the paper and sprinkling cocoa powder on the base and walls of the mold.
3. Toast the walnuts and the almonds. Allow to cool.
4. Mix walnuts and toasted almonds with candied fruit, blueberries, cocoa, chocolate, spices and flour. Mix everything very well.
5. In a pot add sugar and honey and heat until the mixture reaches 250°F / 120°C.
6. Pour the honey syrup over the dry ingredients and stir vigorously with a wooden spoon to incorporate everything well.
7. Pour the mixture into the mold and match the top, first with a wooden spoon or spatula, and then when it is colder, with wet hands.
8. Bake for 35 minutes. It should be soft when leaving the oven and when pressing the top with your finger your finger should be dry. It hardens on cooling.
9. Let cool, unmold and cover with sugar or cornstarch.
TIP: You can try adding all kinds of chopped fruit like figs, stuffed orange, raisins, etc.
Serve the panforte on a platter, sprinkle with impalpable sugar and cut in portions. Accompany with nougats, mani, comfits and infaltables toasts cup.