Panforte bianco | Italian Christmas sweets
A wonderful christmas specialty from Tuscany. Panforte bianco consists of nuts, honey, sugar, spices and dried / candied fruits.
Servings 2 Panforte cakes
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.