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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mdeasin khan
[email protected]This panforte di Siena was a little bit too sweet for my taste, but it was still very good.
Nouman Butt
[email protected]I love how this recipe uses a variety of nuts and candied fruits. It gives the panforte di Siena a really rich and complex flavor.
Dj Mirsab
[email protected]This was the best panforte di Siena I've ever had. I highly recommend this recipe.
Fabiano Geiseb
[email protected]I made this panforte di Siena for a potluck, and it was a huge success. I'll definitely be making it again.
Hamid Saeed
[email protected]This panforte di Siena was a hit at my holiday party. Everyone loved it!
John-Arthur Jones
[email protected]I've been looking for a good panforte di Siena recipe for ages, and I finally found it. This recipe is a keeper!
Joseph Alvarez
[email protected]Delicious!
derrick gomez
[email protected]This was my first time making panforte di Siena, and I'm so glad I tried this recipe. It was easier than I thought it would be, and the results were amazing.
CHand Hunjra
[email protected]I've made panforte di Siena a few times before, and this recipe is by far the best. The candied fruit and nuts were perfectly balanced, and the spices were just right.
Sakib all hasan shanto
[email protected]I love panforte di Siena, and this recipe did not disappoint. It was easy to follow, and the results were delicious.
Thabiso Nyatse
[email protected]I followed the recipe exactly, and my panforte turned out beautifully. It was a little time-consuming to make, but it was worth it.
GokusWaifu DBZ
[email protected]This panforte di Siena was exceptional! The flavors were perfectly balanced, and the texture was soft and chewy. I will definitely be making this again.