There's no Christmas in Tuscany without panforte. Here's how to make it.



277 g candied orange peel

139 g whole unpeeled almonds

69 g acacia honey

69 g sugar

69 g hazelnuts

46 g flour for baking

14 g water

7 g cacao powder 22-24%

5 g powdered cinnamon

5 g Panforte spice mix (Luigi Biasetto recommends Gastone Dpm in Pistoia)

1 pinch of salt

Wafer hosts

Rice oil for greasing ramekins

Circular ramekins 2,5 cm

In a bowl, whisk together the flour and cacao and sift. Cook the sugar with honey and water at 120°C and pour everything into a stand mixer. Fold in the fruit and the flour-cacao mix and the spices, mix on the lowest speed. The fruit must be gently blended, without breaking it and without over-mixing.

Arrange ramekins on the work surface, grease them with rice oil and place a wafer disk of the same diameter on the bottom of each one. Distribute the mixture in the ramekins. With the help of a plexi disc or other circular object, press down to level the panforte mix, protecting it with parchment paper. Dust with plenty of powdered sugar and bake at 210°C for 20-25 minutes.

Find After removing from the oven, allow the panforte to cool slightly, then brush off the excess confectioner’s sugar. Unmould and serve.