Panforte is an absolute Italian Christmas classic cake. Originally from Siena, Panforte comes from a time, the middle ages, when sugar was not really used in Italy (except for Sicily, where the Arabs brought it already in the 9th Century). To sweeten Panforte, honey and dried fruits were used instead. The recipe I have dates from the 1930's and has the same amount of sugar and honey. Panforte is called 'pangiallo' in Rome and here in Sabina. The only difference is the shape: spherical in Rome, thin and round in Siena. When I offer a slice of my panforte to my friends, I always serve it with a small glass of sweet wine, such us Vin Santo or Passito di Pantelleria. Buon appetito e Buon Natale a tutti!
Panforte - Serves 10.
100g of peeled almonds, 100g of peeled hazelnuts, 30g of cocoa powder, 15g of cinnamon, 50g of flour, 300g of mixed candied citrus peel, 125g of icing sugar (or confectionery sugar), 125g of honey.
Lightly roast almonds and hazelnuts. Put almonds, hazelnuts, cocoa powder, cinnamon, flour and mixed candied citrus peel in a bowl. Put sugar and honey in a pot and let the mix melt on a low heat, always stirring. When, if immersing two wet fingers in the mix and then immediately in cold water, a small sphere will form, the mix is ready. Put the rest of the ingredients in the pot and stir carefully. Put the mix into a greased and flour-dusted cake tin. Bake at low heat (120-150 C) for half an hour.
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