Italian sophistication. Tuscan pie "Panfonte".
Traditional Italian Christmas gingerbread with dried fruits, honey, nuts and chocolate.
Incredibly rich, filling and delicious, perfect for Lent!
Translated from Italian, panforte means "hard bread". And, of course, in Tuscany, everyone makes it their own way. This Tuscan pie is usually given as a gift at Christmas. This pie is also good because it can be cooked during Lent.
Ingredients:
- 100 g hazelnuts,
- 100 g almonds,
- 120 g of candied fruit mixture (I used cherries, dates, cranberries),
- 100 g candied pineapple,
- zest of 1 lemon,
- 150 g sugar,
- 150 g honey,
- 80 g flour,
- 1 tsp cinnamon,
- 1/2 tsp ground ginger,
- 1/4 tsp ground cloves,
- a pinch of ground allspice,
- a pinch of salt,
- 50 g butter,
- powder for sprinkling.
Grease a 20 cm diameter form with butter, line the bottom (required) and sides with paper, also greased with butter. Fry the nuts in a frying pan or in the oven. Cool. Mix them with candied fruit, pineapple, lemon zest, flour and spices. Preheat the oven to 160 degrees. Mix the honey, sugar and butter. Put on the fire, bring to a boil and boil for 2-3 minutes. Pour the syrup into the nut mixture and stir quickly. Put in the form, smooth it out well and bake for about 35 minutes. No more, otherwise the pie may harden very much. Cool, pry the edges with a knife and release from the form. Sprinkle generously with powdered sugar.
Bon appetit!!!
