Panforte Nero recipe by Alice Medrich
Preheat the oven to 150C. Line the bottom and sides of an 8 inch round tin with baking parchment, grease it very well. This is extremely important.
Ingredients: Weigh ingredients, measure accurately for best results. If you do not have weighing scales, here is a chance to win it in my contest!
- Whole almonds - roasted until crunchy and cooled - 235 grams
- Dried figs, chopped - 225 grams
- Flour - 85 grams, read note below.
- Cocoa powder ( I used Sihi) - 10 grams
- Ground cinnamon - 1 teaspoon
- Ground cloves - 1/4 teaspoon
- Ground ginger powder 1/4 teaspoon (optional)
- Zest of one large fresh orange
- Caster sugar - 135 grams
- Honey - 160 ml / 2/3 cup
Method :
- Line up all ingredients, tools etc on the counter before you begin heating the honey and sugar. Working quickly is very important in this recipe.
- Take the almonds, figs, flour, cocoa powder, spices and orange zest in a large bowl and mix thoroughly. Keep aside.
- In a large saucepan, take the honey and sugar. Bring it to a rolling boil and then let it boil for 15 seconds. Take it off the heat.
- Stir in the flour mixture into the honey mixture, work quickly to mix it well. Immediately transfer it to the baking tin and smooth the top.
- Bake for 35-40 minutes or until you see bubbles all over the surface. The center will still be soft and may look light in color. It will darken and firm up on cooling.
- Do not overbake or the panforte will turn hard and very chewy.
- Cool completely on a cooling rack. Invert the panforte on a plate and remove the pan, peel the parchment. Turn it right side up, dust powdered sugar if desired.
- Cut into thin wedges using a sharp knife. The taste improves the next day.
- Wrap well and store, keeps for months apparently!
Note : It is on the sweeter side, so I may increase the cocoa by 5 grams next time, and reduce flour by 5 grams. And also maybe increase the nuts by another 25 grams.
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