Panforte di Siena

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.

Cheers.

Panforte di Siena

Ingredients

  • 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

Instructions

  1. Preheat oven to 160 degrees C.
  2. 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.
  3. In a large bowl, mix together the cocoa powder, nuts, flour, candied citrus, figs, cinnamon, ginger, black pepper, nutmeg, and cayenne.
  4. Melt the chocolate in a small bowl in a microwave.
  5. 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).
  6. Pour the hot honey syrup over the nut mixture, add the melted chocolate, and stir well.
  7. Transfer the batter into the prepared pan and smooth the top with a spatula.
  8. Bake the panforte for 30-35 minutes. The top should be a little soft. Do not overbake.
  9. 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.
  10. Dust with some powdered sugar before serving.
  11. Keep it at room temperature, wrapped. Do not place in the fridge.
  12. Enjoy!

Notes

havocinthekitchen.com

http://www.havocinthekitchen.com/panforte-di-siena/

 

5 Thoughts on “Panforte di Siena

  1. Oh Ben! Now I’m not going to be able to sleep until I know what your news is. Something to do with work? Or better, something to do with your blog? Whatever it is, I can’t wait to hear! Happy New Year and I hope you had a wonderful holiday. PS, this bread sounds soooo good! I want to make some and keep all that deliciousness for myself :)

  2. I love chocolatey nutty treat recipes!! This one is loaded with nuts and fruits! Love the warmth from the spices!! I think, it’s a great bake for gifting too!!

  3. Happy New Year Ben! I’m afraid that I might have missed getting a delicious slice of this Panforte di Siena from you? Oh well maybe I’ll get a chance to make this, it sure looks tasty! Here’s to 2018 my friend!

  4. I remember seeing all the Panforte in Sienna – so happy to have a recipe for it! This one looks and sounds so delicious! Can’t wait to hear your news!

  5. I must admit that I’ve never heard of Panforte di Siena before, but it looks amazing! And that ingredient list is totally calling my name, too. As far as the big news, are you moving a bit south and buying a house next to us? Because that way you could share things like Panforte di Siena with me…and I would be forever grateful! :-) Happy New Year, Ben!!

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Post Navigation