With this decadent, nutty, slightly spicy, chewy, and amazingly scrumptious Panforte di Siena, I would like to wrap up another delicious year of the havocinthekitchen.
Panforte di Siena
Hello friends. I will keep it extremely short this time. First of all, there are plenty things to be done this year yet. Secondly, it looks like my brain has recently disappeared; otherwise, I cannot explain why I don’t have any decent things to say you today. Don’t get it wrong, though. It does not mean anything interesting and exciting has been happening to me lately.
Indeed, I do have the news. THE NEWS. Something exciting and amazing. But please be patient as I am not revealing the news for a while. In a meanwhile, you can try guessing. Hint: not related to coyotes.
So let me use this opportunity to wish you a very happy and fabulous New Year. Let us eat lots of the delicious food and not put on any extra pounds. I know, might be impossible…but I heard miracles happen :)
See you all in January 2018. Please enjoy a slice of Panforte di Siena.
- 5 tbsp. unsweetened cacao powder
- 3/4 cup pastry flour
- 2 and 1/2 cups mixed nuts (I used almonds, hazelnuts, pistachios, but other kinds would be delicious too)
- 1/2 cup candied citrus
- 4-5 large dried figs, chopped (find soft figs otherwise soak them for 10 minutes in warm water or alcohol)
- 1 tbsp. ground cinnamon
- 1,5 tsp. ground ginger
- 1/2 tsp. ground black pepper
- a little pinch pf cayenne
- a pinch of ground nutmeg
- 100 gr. semisweet or dark chocolate
- 1 cup sugar
- 3/4 cup honey
- extra cacao powder for dusting
- Preheat oven to 160 degrees C.
- Line the bottom of a 9 inch (22-23cm) springform pan with a round of parchment paper. Spray with oil spray. Dust the inside with cocoa powder.
- In a large bowl, mix together the cocoa powder, nuts, flour, candied citrus, figs, cinnamon, ginger, black pepper, nutmeg, and cayenne.
- Melt the chocolate in a small bowl in a microwave.
- In a medium saucepan combine the sugar and honey, mix, and set a candy thermometer. Heat until the temperature reaches 115 degrees C (240 degrees F).
- Pour the hot honey syrup over the nut mixture, add the melted chocolate, and stir well.
- Transfer the batter into the prepared pan and smooth the top with a spatula.
- Bake the panforte for 30-35 minutes. The top should be a little soft. Do not overbake.
- Remove from the oven and let cool 15-20 minutes. Carefully remove from the form (A knife for loosing edges might be handy) and let completely cool.
- Dust with some powdered sugar before serving.
- Keep it at room temperature, wrapped. Do not place in the fridge.