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There are some dishes that immediately make you think of Christmas from the very first glance, especially traditional desserts. Inevitable in a self-respecting gift basket, together with homemade panettone and liqueurs, panforte is a typical very ancient Sienese recipe, just think that the first evidence dates back to the year 1000. Originally it was more a sort of honey-based focaccia and took the name of honey bread. Only later was the fruit added which fermented due to the heat; for this reason the sweet took on a more sour taste and the name was transformed into panforte. To avoid the fermentation of fresh fruit, the ingredients changed over time and it began to be prepared only on the coldest days, so it became typical of this period. To date, there are many variations of this Tuscan dessert, but the most famous are the white one, which we offer you today, and the black gingerbread also called gingerbread. What both recipes have in common are almonds, candied fruit and spices, but in the second version it is mandatory to add sweet pepper and candied melon, the famous "popone" in Tuscan. What is certain is that every family has its own recipe and we at Giallozafferano have also chosen to offer you ours for a sweet Christmas full of scents!

Ingredients for 6 people

  • 500 g of shelled almonds

  • 300 g of flour

  • 1 scant teaspoon of ground cinnamon

  • a pinch of cloves powder

  • a pinch of nutmeg

  • 300 g of chopped candied citron

  • 300 g of chopped candied orange

  • 300 g of icing sugar, icing sugar for the garnish

  • 300 g of acacia honey

  • wafer

Lightly toast the almonds in the oven or in a non-stick pan.

In a bowl mix flour, spices, almonds and candied fruit.

In a saucepan, melt the icing sugar with the honey over medium heat.

As soon as the mixture starts to boil, add a cup of cold water, mix well and switch off. While still hot, quickly mix into the flour mixture.

Line the bottom of 2 hinged molds with the wafer, then distribute the mixture. Press carefully avoiding air bubbles using a weight.

Bake at 220°C for 5 minutes, then reduce the temperature to 160°C for another 15 minutes. Once cooked, immediately unmold and sprinkle with plenty of icing sugar.



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