PANFORTE DI SIENA
I made this several years ago for an SCA (medieval/renaissance reenactors) dessert revel. It was my favorite candy from that feast. Traditionally, Panforte di Siena in one form or another fortified the Crusaders on their long journeys. While I have no documentation for this particular recipe, there is an interesting file on Compuserve in the Living History library showing Middle Italian texts and translations (by Baroness Viviana di Castelloza [Vian Lawson]) of chocolate recipes in A.S.F. Carte Bardi II A.116. [Good luck finding this today...] This recipe was downloaded from the Living History library on Compuserve (PANFORTE.TXT) which places it in the days prior to the internet. Today I would use white rice flour rather than cake flour as I eat gluten free.
Provided by Lelandra
Categories < 60 Mins
Time 1h
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- THERE IS NO FAT. THIS IS NOT A MISTAKE.
- Turn oven on to 350 and toast hazelnuts until golden - about 15 minutes. Return oven to 300 after toasting.
- Line a pie plate with parchment paper so that the paper comes up the sides too. This is crucial. Maybe wax paper will work. PAM both the plate before the paper and then the paper. This is a major sticker.
- Drain orange peel if you have soaked it in brandy. Combine well all ingredients except honey and sugar. Stir. Stir. Stir.
- Heat honey and sugar until soft ball stage, 240 degrees F. Careful. It gets there real fast so watch for scorching.
- Turn out to a large bowl and add the dry ingredients. Combine. You have a dense mass difficult to combine which is why you need a large bowl.
- Place in lined pie plate and spread - shouldn't be more than 3/4 inches high. Wet your hands to spread and smooth it out. Bake for 30 minutes. Let cool for 10 minutes and then turn it out to an oiled plate and remove paper. When cool, cut into small squares. I then shake the totally cooled pieces in a bag with powdered sugar (to which cinnamon can be added). Cocoa powder is good, also, for shaking inches Store in air tight container. Keeps forever. Note: This is not a "dessert" but more adult candy. Good for snacking with a glass of wine or brandy. Stuff keeps for weeks in an air-tight container which is why the Italian Crusaders brought it to their wars in the Middle East.
Nutrition Facts : Calories 127.5, Fat 5.1, SaturatedFat 0.5, Sodium 15.4, Carbohydrate 20.7, Fiber 1.5, Sugar 15.4, Protein 2.2
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zey cağ
[email protected]One star.
Ruby Ibialabilolll
[email protected]Avoid this recipe at all costs.
Anthony Scott
[email protected]This was the worst panforte I've ever had.
Kofi Serekyi
[email protected]I would not recommend this recipe to anyone.
Njabulo Mthethwa
[email protected]This recipe is not worth your time. There are better panforte recipes out there.
Skin Scan
[email protected]I've tried this recipe a few times, and I've never been able to get it right. I think I'll give up on panforte.
Ahmed Ahmednuur
[email protected]I'm not sure what went wrong, but my panforte was dry and crumbly.
Maria Castaneda
[email protected]My panforte didn't turn out as well as I hoped. I think I overcooked it.
Zayn Ssemambo
[email protected]I found this recipe to be a bit too complicated. I think there are easier ways to make panforte.
Maria Rome
[email protected]This panforte was a bit too sweet for my taste, but it was still good.
Edom Theodros
[email protected]I wasn't sure how I would like panforte, but I was pleasantly surprised. It's a unique and flavorful cake that I would definitely make again.
Salam Beruti
[email protected]This panforte is the perfect holiday gift. It's delicious and festive.
skandar ali
[email protected]I love the chewy texture and the sweet and spicy flavor of this panforte.
Max Lobo
[email protected]This recipe is a keeper! I'll definitely be making this panforte again and again.
Smarika Poudel
[email protected]I made this panforte for my Italian grandmother, and she said it was the best she'd ever had.
RISUN TD
[email protected]This panforte was a hit at my holiday party! Everyone loved the unique flavor and texture.
Dhirendra Pal
[email protected]This was my first time making panforte, and I'm so glad I tried this recipe. It turned out perfectly! The cake was moist and flavorful, and the candied fruits and nuts added a nice touch of sweetness and texture.
danyelpif
[email protected]I've made panforte a few times before, but this recipe was by far the best. The instructions were clear and easy to follow, and the end result was a beautiful and delicious cake.
Vanessa nayi
[email protected]This panforte was a delight! The flavors were complex and well-balanced, and the texture was chewy and moist. I especially enjoyed the citrusy notes from the orange and lemon zest.