Description
Panforte is a traditional Italian sweet which is prepared from a large number of nuts and dried fruit. It is believed that this dessert originated in the Tuscan city of Siena in the 13th century. Literally the word panforte means "strong bread", I mean strong from a large number of adding spices. Also it used to be called panpepato, which means "peppered bread," because it added a lot of pepper. Documents Dating back to 1205 g, suggests that this bread was paying tithe to the local monasteries. Now Panforte is one of the most popular Italian desserts. Served after a meal with coffee or dessert wine. Tastes like soft caramel.
Ingredients
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Rice paper
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Almonds
100 g
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Pistachios
115 g
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Hazelnuts
100 g
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Figs
300 g
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Flour
100 g
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Ginger
1 tsp
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Cinnamon
0.5 tsp
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Carnation
0.25 tsp
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Pepper white
0.125 tsp
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Honey
80 ml
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Sugar
70 g
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Brown sugar
70 g
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Water
2 Tbsp
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Powdered sugar
Cooking
Preheat the oven to 180 degrees. The bottom and sides of the form with a diameter of 20 cm (I 22 cm) line a rimmed rice paper or wafer thin. Much of the baking paper sticks to the finished pie. On one baking sheet place the almonds and pistachios. On the second baking tray pour the hazelnuts. Proclivity nuts in the oven for 5-7 minutes. Then remove and clean the hazelnuts from the husk.
In a heat-resistant dish connect nuts, figs, flour and spices.
In a small saucepan connect the honey, brown and simple sugar and 2 tbsp water.
Heat, stirring, over low heat until the sugar has dissolved. Then increase the heat to medium and bring to a boil. Let simmer until temperature of syrup reaches 116 degrees. To test the readiness of syrup it is possible and without a cooking thermometer, a dropping a drop of syrup in cold water. If formed of a soft ball, the syrup is ready. I boiled the syrup for 3 minutes.
Pour the syrup into the mixture of nuts and flour, stir quickly.
Put in prepared pan, flatten with your hands the surface. The mixture does not stick to your fingers, slightly moisten them in water.
Bake for 35-45 minutes, until Golden brown. Let cool without removing from the mold. Before serving, sprinkle with icing sugar and cut into pieces. Panforte can be stored up to several months in a cool dry place in an airtight container or wrapped in foil.
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