Panforte
Even before the holidays get started, I always make sure that I’ve got all the ingredients on hand to make one of my very favorites desserts: Panforte. Honey, cocoa powder, almonds and hazelnuts I usually have around, for sure, and I make sure to make a batch of蜜糖当我在市场上找到柑橘。
Panforteis traditionally found in Tuscany. Or more specifically, in锡耶纳，我没去过的地方。但是，如果我确实去，我可能永远不会离开，因为一个朋友去了一次，给我带来了压倒性的各种各样的种类Panforte di Sienafor me to sample. And let me tell you — I was beyond thrilled to have so many to try.
从技术上讲 - 我知道你在那里 - 这是panpepato或五香面包，意大利语。说到事实检查者，人们可能会与意大利人称呼“面包”，因为它更像是一个水果蛋糕或其他类型的糖果。但是我学会了不要与意大利人争论，除非手头有无限量的红酒。
I’ve been told that Italians in some regions don’t use black pepper because it was imported, and they were upset with the people who oversaw the ports who long-ago heavily taxed imported goods. Hence folks started using red pepper, which could be grown right in their own yards and didn’t need to use the pricey black pepper. Perhaps someone was just telling me a story. So just to be on the safe side, I used both in mine. To my taste, this panforte is just right; not too spicy and not too sweet. I love it with dark coffee in the afternoon and a wedge makes a lovely holiday gift.
You can certainly take some liberties with this recipe, swapping out other kinds of nuts or candied fruit: candied orange will do nicely, and if you don’t want to make your own candied fruit, you can buy good-quality candied fruit in well-stocked grocery stores and spice markets. It’s best cut into thin wedges and because it’s长处，一把好锋利的刀可以帮助切片。
Panforte
- 5汤匙s (40g)unsweetened cocoa powder,（荷兰语或自然）
- 2 1/2cups (325g)坚果；核桃的任何混合,almonds, or hazelnuts, toasted
- 3/4杯子（110克）面粉
- 1杯（200克）切碎的蜜糖或其他蜜饯柑橘
- 1汤匙ground cinnamon
- 2茶匙s姜粉
- 1 1/2茶匙s现磨黑胡椒
- pinch磨碎的肉豆蔻
- 1/2茶匙红辣椒粉
- 3盎司（85克）苦乐参半或半甜巧克力,切碎的
- 1杯（200克）糖
- 3/4杯子（210克）honey
- 额外的可可粉,用于除尘
- powdered sugar,用于除尘
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将烤箱预热至325ºF（160ºC）。
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Spray a 9 to 10-inch (22-23cm) springform pan with nonstick spray. Dust the inside with cocoa powder, making sure to get it up the sides. Line the bottom with a round of parchment paper.
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In a large bowl, mix together the cocoa powder, nuts, flour, candied citrus, cinnamon, ginger, black pepper, nutmeg, and red chile powder. Use your fingers to make sure all the ingredients are separate.
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将巧克力融化在一个小碗中，固定在一锅沸腾的水上。搁置。
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在装有糖果温度计的锅中，加热糖和蜂蜜，直到温度呈240ºF（115ºC）。
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Pour the hot honey syrup over the nut mixture, add the melted chocolate, and stir well. Scrape the batter into the prepared pan and smooth the top. I start by using a spatula and as the mixture cools, once it’s cool enough to touch, I use a dampened hand to get it flat.
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烘烤Panforte 30 - 35分钟；中心会感觉柔软，就像刚烘烤的蛋ust。如果您触摸它，完成后，您的手指会清洁。（请勿过度煮熟，否则冷却后它会太牢固。）让Panforte在电线架上冷却15分钟，然后在边缘绕着刀从锅中放松它。小心地卸下弹簧（粘性边缘可能会撕裂，因此请注意），然后完全冷却。
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冷却后，取下弹簧锅的底部，将羊皮纸剥去。用糖粉撒上Panforte，然后用手将其擦入。
Notes
相关链接和食谱
Panforte（亚瑟王面粉）
Panforte（Divina Cucina）
蜜饯柑桔皮(Simply Recipes)
与蜜饯木瓜一起（星期三厨师）
