Panforte (dried fruit and nut pie)
12 servings
90 minutes
The origin of the Italian Christmas gingerbread is also associated with a beautiful legend that one of the Magi brought figs and almonds as a gift to the baby Jesus, and this combination formed the basis of the recipe. The most famous panforte is made in Siena and sold before the holiday in the central square Piazza del Campo, which is round like the gingerbread itself. Traditional Sienese panforte must contain 17 ingredients, including nuts, dried fruits, honey, zest, and spices. Hence the name - "pan forte", rich or "strong" bread. This gingerbread is quite hard to the tooth - it has little flour, but a lot of honey syrup, which turns into caramel. But there is also a "female" version - panforte della dame - more tender due to the presence of chocolate.
1
Bring honey, sugar, and water to a boil over low heat, stirring constantly. Boil the syrup for 2 minutes, then remove from heat. Let it cool slightly.
- Honey: 180 g
- Sugar: 70 g
- Water: 1 tablespoon
2
In a separate bowl, mix the filling ingredients: figs (cut into wedges), dried apricots (cut into large cubes), nuts (pre-peeled), flour, and spices. Pour in warm syrup and mix by hand until the mixture becomes a uniform mass.
- Dried figs: 180 g
- Dried apricots: 180 g
- Shelled hazelnuts: 180 g
- Blanched almonds: 180 g
- Wheat flour: 150 g
- Ground cinnamon: 1 teaspoon
- Nutmeg: 1 teaspoon
- Ground ginger: 0.5 teaspoon
3
For baking, use a round cast iron or ceramic mold with a diameter of 20 cm. Line the mold with baking paper greased with butter. Periodically wet your hands in water and compact the mixture. Cover with baking paper greased with butter. Bake in the oven for 45 minutes at 150 degrees.
4
Remove the pie from the paper and dust it with powdered sugar on all sides.
