Sunday, January 4, 2015

Panforte Margherita

After our success with Panforte Nero, I decided to try a margherita version. This skips the cocoa powder and includes candied ginger, dried Buddha's Hand strips, and bee pollen. Just for fun...

  • 2/3 C all-purpose flour
  • 1 t ground cinnamon
  • 1/2 t ground nutmeg
  • 1/2 t ground ginger
  • 1/4 t ground cardamom
  • 2 T  dried Buddha's Hand peel
  • 1 C whole almonds, raw
  • 1 C whole hazelnuts, raw
  • 1/2 C pistachios, raw
  • 1 C raisins
  • 1/4 C candied ginger flakes
  • 1 T bee pollen
  • 2 C dried figs, destemmed and quartered
  • 3/4 C organic granulated sugar
  • 2/3 C honey
  • 1 T ginger syrup

Also needed...
  • 9-inch springform pan
  • parchment paper
  • candy thermometer

Preheat oven to 300°F. Line springform pan with parchment paper - along the bottom and the sides. Butter the paper well.

Whisk together flour, spices, and bee pollen in a large bowl, then stir in nuts and fruit.

Bring sugar, honey, and ginger syrup to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil without stirring until thermometer registers 238 to 240°F, approximately 2 to 3 minutes.

Immediately pour honey over fruit mixture and stir until combined; the mixture will be very thick and sticky. Spoon mixture into springform pan, spreading evenly with back of spoon. Dampen your hands and press mixture firmly and evenly into pan to compact it as much as you can.

Bake until edges start to rise slightly and become dry, approximately 50 to 55 minutes. Cool panforte completely in pan, then remove the sides of pan. To serve, slice with a serrated knife into thin pieces.

No comments:

Post a Comment

Share Buttons