Panforte Di Siena
A community recipe by RenskeNot tested or verified by Nigella.com
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Preheat the oven on 150*C. Mix the nuts with the orange peel. Sift the flour, cacao and spices and mix through the nuts. Gently heat the sugar, honey and butter in a pan till the sugar have dissolved and let it cook on higher heat for 3-4 minutes. Quickly mix the syrup through the dry mix, scoop in a round tin (covered with baking paper) and press in in with youth fingers. Let it bake in the oven for 40 minutes and cool down in the tin. Remove the paper and dust with icing sugar. Serve tiny portions. The cutting will ask some force of you, but it's soooo worth it.
Preheat the oven on 150*C. Mix the nuts with the orange peel. Sift the flour, cacao and spices and mix through the nuts. Gently heat the sugar, honey and butter in a pan till the sugar have dissolved and let it cook on higher heat for 3-4 minutes. Quickly mix the syrup through the dry mix, scoop in a round tin (covered with baking paper) and press in in with youth fingers. Let it bake in the oven for 40 minutes and cool down in the tin. Remove the paper and dust with confectioners' sugar. Serve tiny portions. The cutting will ask some force of you, but it's soooo worth it.
Introduction
This must be the most addictive and heavy bake I know and I can't tell you how glad I am to be able to make it myself (way way overpriced in deli's here). It's like a supernougat, but then kinda spicy...
This must be the most addictive and heavy bake I know and I can't tell you how glad I am to be able to make it myself (way way overpriced in deli's here). It's like a supernougat, but then kinda spicy...
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Ingredients
Serves: 6
Metric
U.S.
- 150 grams almonds
- 75 grams hazelnuts
- 75 grams pistachios
- 100 grams candied orange peel
- 75 grams flour
- 30 grams cocoa powder
- ¼ gram cloves
- ½ gram cinnamon
- ½ gram nutmeg
- ½ gram white pepper
- 150 grams sugar
- 150 grams clear honey
- 35 grams butter
- icing sugar
- 5 ounces almonds
- 3 ounces hazelnuts
- 3 ounces pistachios
- 4 ounces candied orange peel
- 3 ounces flour
- 1 ounce unsweetened cocoa
- ounce cloves
- ounce cinnamon
- ounce nutmeg
- ounce white pepper
- 5 ounces sugar
- 5 ounces clear honey
- 1 ounce butter
- confectioners' sugar
Method
Panforte Di Siena is a community recipe submitted by Renske and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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