Panforte is a traditional Italian sweet. TNS
Panforte is a peppery, dried fruit and nut-based spice cake born in the central Tuscan hill town of Siena in the Middle Ages.
Several legendary origin stories surround panforte. Some culinary historians believe it was inspired by lokum, aka Turkish delight, the ancient date- and nut-based confection popular in different forms in several Middle Eastern countries to this day, brought back to Tuscany by medieval-era crusaders. According to local lore, Sienese soldiers won the Battle of Montaperti against their rivals, the Florentines, in 1260, thanks in part to the spiced treat, which is not only packed with protein-powered energy but also travels well.
Though the list of ingredients is long, preparing panforte is quite simple. The secret to making exceptional panforte is to choose your ingredients wisely: Use only freshly ground spices; organic, farm fresh nuts and dried fruits; and a top-notch honey, like millefiori honey (aka wildflower honey).
Panforte keeps well — its flavours deepen over time — and can be stored at room temperature in an airtight container for up to two months.
Prep: 30 minutes
Cook: 45 minutes
Makes: 16 servings
3/4 cup all-purpose flour
1 1/2 cups peeled, coarsely chopped hazelnuts, toasted
1 1/2 cups peeled, coarsely chopped almonds, toasted
1 cup soft, dried apricots, coarsely chopped
1 cup soft, dried figs, coarsely chopped
1/2 cup candied orange peel, coarsely chopped
1/2 cup candied lemon peel, coarsely chopped
1/2 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground coriander
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 cup sugar
1/2 cup honey
3 tablespoons butter
1 teaspoon vanilla
1. Heat your oven to 300 degrees F. You will use an 8-inch springform pan. Cut a piece of parchment paper (the same size as the bottom of the pan) and place on the inside bottom of the pan. Grease the parchment with butter.
2. Mix the flour, nuts, dried and candied fruit, spices and salt in a mixing bowl.
3. In a small saucepan over medium heat, stir the sugar, honey and butter until the mixture reaches a boil. Keep stirring until it reaches a temperature of about 230 degrees F, usually about 2 minutes after reaching the boiling point.
4. Pour the boiling syrup over the ingredients in the mixing bowl. Add the vanilla. Stir with a wooden spoon until combined and the ingredients are well-distributed. Pour the mixture into the prepared springform pan and press it compactly into the pan with your fingers, smoothing the top with a spatula.
5. Bake, 45 minutes. Let cool completely, then remove the panforte from the pan. Sprinkle heavily with powdered sugar.
Per serving: 312 calories
Saturated fat: 2g
Fibre: 5gTribune News Service
The classic American dessert of gooey butter cake, which originated from the state of St Louis, is buttery, sweet, crunchy and creamy, all in the same bite.
With pumpkin spice season in full swing, get in the fall spirit with these delicious pumpkin recipes. From the classic soufflé to the not-so-traditional parfaits, impress your dinner guests with these dishes.
A chaffle is just a waffle made of cheese and eggs. A tasty alternative to the classic waffle, it is perfect for those who are either gluten-free, prefer low-carb foods or eat a ketogenic diet.
The mystique of Japan's once-feared covert warriors, spread by films and fiction, is embodied today in the world's first winner of a master's degree in ninja studies.
Taiwan's trendiest couple these days are neither young celebrities nor teen influencers -- they are an octogenarian duo who run a mom-and-pop laundry service and have become an online sensation by modelling abandoned clothes.
Being overweight or obese increases general risk factors including type 2 diabetes, coronary heart disease, some types of cancer such as breast and bowel, and having a stroke.