Panforte—a classic Italian Christmas

Panforte improves with time. Directions call for letting it sit in your refrigerator for a week or two allowing the flavors to blend and enrichen. 

Panforte is a culinary jewel of Siena, dating back to the 13th century. The original recipe discovered on parchment dated 7th Febrario, 1205 called the recipe "Pan Melato," or honey bread of pepper and honey. The addition of multiple spices was added at later dates. My version is made with whole grains, raw honey, dried fruits and nuts. I support organics or locally grown. I like to think this version reflects the original—as grains were whole and honey was raw. Panforte is the quintessential "whole foods" sweet treat. Italians, by constitution, leave things in their natural state and don't look for ways to mess them up. 

INGREDIENTS

2 8” ring form pans (or pie plates if you have none). Line the bottoms of the pans with parchment paper cut to fit. Butter or use olive oil on the sides of the pans and across top of the parchment. (Makes 2)

300-degree oven

Ingredients

 ¼ cup extra virgin olive oil (or butter if you prefer)
1 cup raw honey
3/4 cup hazelnuts / 3/4 cup almonds (roasted together before hand)
1.5 cup Turkish dried apricots
1.5 cup Calimyrna dried figs
2 tbsp. orange peel zest
2 tbsp. lemon peel zest
¾ cup whole-wheat pastry flour
¾ cup carob powder
1.5 tsp. cinnamon
1 tsp. ground coriander
1 tsp. ground cloves
1 tsp. fresh grated nutmeg
Dash of fresh ground pepper
1 tsp. vanilla
Orange flavor oil/ or splash of Grand Marnier
12 ounces semisweet dark baker’s chocolate

(6 ounces for cake/ melted slowly by adding 1-2 tbsp. water stove top AND reserve 6 ounces semisweet dark baker’s chocolate to be melted for topping after Panforte cools)

Directions

1. Mix dry ingredients.
2. Chop dried fruit/ leave nuts whole and roast.
3. Zest lemon and orange/ you can use one or the other as well.
4. Melt 6 oz. baker’s chocolate.
5. Warm honey lightly, melting butter with honey.
6. Using a wooden spoon mix by hand. Dough will be stiff. Spoon and press into prepared pans. It will lay thin across pans.
7. Bake 25-30 minutes.
8. After cooling, spread melted remaining 6 oz. dark chocolate across the top. Leave to cool and harden.
9. Serve directly or wrap with parchment and place in knotted plastic bags in fridge for up to 2 weeks. I like to serve one at Christmas and save one for New Year’s.

Ecco la—