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Panforte bianco a sweet specialty from Italy. It used to be a pure traditional Christmas biscuit, but today it is also eaten all year round. Panforte is made from flour, nuts, dried fruits, honey and spices such as cinnamon, cloves, nutmeg. As everywhere, there are also different variants for this sweet treat. Sometimes dark chocolate, pine nuts, candied melons or pepper are added.
Ours is made from dried figs, hazelnuts, almonds, walnuts, honey, powdered sugar, flour and spices.
Panforte is a kind of fruit bread and tastes delicious. Today you eat it all year and not just at christmas. Mostly hazelnuts and almonds can be found in it. They are roasted before further processing and then roughly chopped. Typical are also the ingredients candied lemon and orange peel. The mass holds together by the sticky consistency of honey and powdered sugar and gives a great taste.
The original recipe is dusted with powdered sugar and is called Panforte bianco.
Panforte bianco | Italian Christmas sweets
100 g of walnuts
100 g of hazelnuts
75 g of ground almonds
75 g of candied orange peel, chopped
75 g of candied lemon peel, chopped
150 g dried figs
2 tbsp spelt flour
Pinch of ground ginger
Pinch of ground cardamom
1/2 tsp cinnamon
100 g of honey
75 g of powdered sugar
also
powdered sugar for dusting
18 cm springform
Lay out the bottom of the springform pan with baking paper. Put aside.
Preheat the oven to 180 ° C and roast the hazelnuts and walnuts for 10 minutes or until the skin bursts.
Allow to cool slightly and then scrub the nut skin by rubbing against each other.
Chop the nuts roughly and place in a bowl.
Reduce the oven to 150 ° C.
Roughly chop the figs. Add the lemon, orange peel, figs, flour, ground almonds and spices to the nuts in the bowl. Put the honey with the powdered sugar in a saucepan and let it melt at low temperature.
Add to the nut mixture and knead with clean hands to a smooth dough.
Divide the dough in half. Add 1/2 of the dough to the springform pan and press / smooth.
Bake in the oven for 30 minutes and allow to cool slightly. Then carefully remove from the mold (possibly with a knife from the edge to replace).
Sift plenty of icing sugar onto a plate and place the panforte on the powdered sugar surface. Remove the baking paper and allow to cool.
Do the same with the second half of the dough.
If the Panforte is cooled, dust the top with powdered sugar and cut into pieces.
Store in tin cans and leave to rest for 5 days. The Panforte is stable for several months.
If you try this panforte or one of my other recipes, please leave us a comment how you liked it. Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE We would love to see what you come up with. Thank you!
Panforte bianco | Italian Christmas sweets
Ingredients
- 100 g of walnuts
- 100 g of hazelnuts
- 75 g of ground almonds
- 75 g of candied orange peel chopped
- 75 g of candied lemon peel chopped
- 150 g dried figs
- 2 tbsp spelt flour
- Pinch of ground ginger
- Pinch of ground cardamom
- 1/2 tsp cinnamon
- 100 g of honey
- 75 g of powdered sugar
also
- powdered sugar for dusting
- 18 cm springform
Instructions
- Lay out the bottom of the springform pan with baking paper. Put aside.
- Preheat the oven to 180 ° C and roast the hazelnuts and walnuts for 10 minutes or until the skin bursts.
- Allow to cool slightly and then scrub the nut skin by rubbing against each other.
- Chop the nuts roughly and place in a bowl.
- Reduce the oven to 150 ° C.
- Roughly chop the figs. Add the lemon, orange peel, figs, flour, ground almonds and spices to the nuts in the bowl. Put the honey with the powdered sugar in a saucepan and let it melt at low temperature.
- Add to the nut mixture and knead with clean hands to a smooth dough.
- Divide the dough in half. Add 1/2 of the dough to the springform pan and press / smooth.
- Bake in the oven for 30 minutes and allow to cool slightly. Then carefully remove from the mold (possibly with a knife from the edge to replace).
- Sift plenty of icing sugar onto a plate and place the panforte on the powdered sugar surface. Remove the baking paper and allow to cool.
- Do the same with the second half of the dough.
- If the Panforte is cooled, dust the top with powdered sugar and cut into pieces.
- Store in tin cans and leave to rest for 5 days. The Panforte is stable for several months.
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3 comments
[…] English […]
How about weights in English measurements
I work mostly of the time with gram, thats more exact than cups.