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Panforte Di Siena

A community recipe by

Not tested or verified by Nigella.com

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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...

Ingredients

Serves: 6

Metric Cups
  • 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.

  • 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.
  • Tell us what you think