Panforte (Panforte di Siena)
- Almonds - ½ cup
- Hazelnuts - ½ cup
- Dried figs - ½ cup
- Candied citrus fruits - ½ cup
- Flour - 180g
- Sugar - 130g
- Honey - ½ cup
- Water for syrup - 1 tablespoon
- Seasoning "For ... coffee" from ASW - 1/2 teaspoon
Method of preparation
Preheat the oven to 150 degrees C.
Arrange the nuts on a baking sheet and dry them in the oven for about 20-25 minutes until golden brown. Cut the figs into small pieces.
Mix the sifted flour with “For ... coffee” spices from ASW (you can take any mix for coffee: from Turkish Coffee to Libyan Coffee - it will be different each time, but for sure very tasty). Add nuts, figs and candied fruits.
Mix sugar with honey and water, put on medium heat and bring the mixture to a boil. As soon as the sugar dissolves, cook for another 1 minute, then remove from heat.
Immediately pour hot syrup into the flour mixture, mix until a tight, and very viscous dough is obtained.
Put the dough in a baking pan on parchment paper (you can put it on a wafer sheet), lightly greased with vegetable oil, spread and level it with your hands (to prevent the dough from sticking, you can slightly wet your hands with water). Put in the oven for 30-35 minutes.
Panforte dries slightly on top and its edges come off the paper. It is necessary to let it cool and harden right in the pan, as immediately after baking it is very soft.
As soon as it begins to dry a little on top, flip it carefully onto a plate and remove the pan. Sprinkle lightly with powdered sugar and leave to cool down completely.
For serving, cut the panforte into small pieces (in the form of candies) or very thin slices.
The taste of traditional panforte is honey-sweet, spicy and heartbreaking...