Panforte
Ingredients
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.
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