A PANFORTE TO DAZZLE CHOCOLATE LOVERS!

Chocolate Panforte

Panforte

CHOCOLATE PANFORTE

For those unfamiliar with this very special holiday treat, panforte is a divinely rich confection packed with dried fruits, nuts, and spices, baked in a 7-or 8-inch slab, and coated with confectioner’s sugar. The traditional Italian recipe contains glazed fruits, but I much prefer the sweet, tangy flavor dried fruits contribute to the recipe. When chocolate and lots of spice is added to the mixture, each bite becomes pure nirvana, delivering a delicious melt-in-the-mouth medley of fruit, nut, spice, and chocolate flavors all at once. In other words, all those heavenly flavors and textures you could possibly desire in a holiday candy.

This recipe is ideal for plan-ahead kitchen wizards who love to make their cookies and confections well-ahead of the holiday and freeze or refrigerate them. Then, when they need them, they can easily reach into the fridge or freezer and the muss and fuss is well behind.

Chocolate PanforteDuring the autumn season, I make several batches of panforte, wrap them in double layers of plastic wrap, and tuck them into the fridge. Knowing I’ll be entertaining and going to several parties during the holiday season, my early prep serves me quite well.

A homemade panforte also makes an fabulous gift that can be safely shipped to friends and family across the country without spoilage. Once they taste, the lucky recipients will send you messages filled with OMGs!

Panforte

Entertaining at home during the holidays, I like to serve the panforte as an extra treat. Several hours before dessert time, I remove the panforte from the refrigerator and allow it to come to room temperature for best flavor. Then, I unwrap a slab and put it on a colorful plate garnished with real or plastic holly. If the panforte is the only dessert, I’ll cut it into thin wedges like a pie. When serving it along with other desserts, I cut it into bite-size pieces, about 1-inch square. Because it’s quite rich, a little goes a long way.

Panforte makes an impressive homemade gift. Before gifting, tie a holiday ribbon over the plastic wrap, make a large bow, and present the panforte with a happy holiday wish. I like to add a touch of holly to the wrapping–it does such a great job of conveying the holiday message and makes an attractive addition to the presentation.

Here’s the process: Line the pie pans with parchment. Roast the nuts. Cut the fruits, Combine the fruits. Add spices and nuts. Make syrup and add to mixture. Spoon and press into parchment-lined pans. Bake. Cool. Dust with confectioner’s sugar. Ready to wrap.

Chocolate PanforteChocolate Panforte

 

Chocolate PanforteChocolate Panforte

Chocolate PanforteChocolate Panforte

Chocolate PanforteCHOCOLATE PANFORTE

Yield: four 8-inch round slabs

Panforte

2 cups pecansChocolate Panforte

1 3/4 cups walnuts

1 1/4 cups almonds

1 cup dried dried apricots, diced (i used Melissa’s)

1 cup flour (oat, all purpose, or whole wheat pastry flour)

3/4 cup plus 2 tablespoons organic sugar

1/2 cup raisins

1/2 cup chopped dates

1/2 cup sweetened dried cranberries (I used Melissa’s from melissas.com)

Zest of 1 lemon or orange

1 tablespoon plus 1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground nutmegChocolate Panforte

3/4 teaspoon ground cloves

3/4 teaspoon ground cardamom

3/4 teaspoon ground black pepper

Chocolate Syrup

1 cup organic sugar

1 cup agave nectar

4 ounces unsweetened chocolate, broken into several pieces

1 cup powdered sugar

Preheat the oven to 350 degrees F. and have ready 2 large rimmed baking sheets and four 8-inch pie pans or cake pans lined with enough parchment to drape generously over the sides. Place 2 pans on each baking sheet. Set aside.

TO MAKE THE PANFORTE, spread the pecans, walnuts, and almonds on one of the baking sheets and toast them in the oven for 9 minutes. Immediately transfer the nuts to a large platter to cool and turn off the oven.

In an extra large bowl, combine the apricots, flour, sugar, raisins, dates, cranberries, lemon zest, cinnamon, nutmeg, cloves, cardamom, and pepper.

When the nuts are cool, add them to the bowl and mix well to distribute the ingredients evenly. Set aside.

TO MAKE THE SYRUP, combine the sugar and agave nectar in a 2 to 3-quart saucepan and mix well. Put the chocolate in a bowl and place it near the stove-top. Attach a candy thermometer to the side of the saucepan and place the pan over medium-high heat. Boil until the temperature reaches 225 degrees F., approximately 5 minutes. This can happen very quickly. Do not stir during the boiling.

Turn off the heat as soon as the mixture reaches 225 degrees F. and stir in the chocolate. Continue stirring until the chocolate is completely melted.

Pour the chocolate syrup into the fruit-nut mixture and use a heavy-duty wooden spoon to stir and coat the ingredients completely. The mixture quickly becomes quite stiff and you’ll need to apply muscle power to combine the syrup and fruit-nut mixture.

Preheat the oven to 325 degrees F. Use a metal spoon to distribute the mixture equally among the prepared pans, a heaping spoonful at a time, packing it down before adding another. Bake for 30 minutes. Let cool completely for several hours before removing the panforte slabs from the pans.

Then, carefully, remove the parchment from each slab and dust each heavily with the powdered sugar on both sides, using your hands to coat them completely.

TO SERVE THE PANFORTE, use a sharp, heavy-duty knife to cut the panforte into very thin wedges or into 1-inch pieces. If not serving right away, double-wrap each panforte in plastic wrap. The panforte will keep for a month or two at room temperature or for 1 year in the refrigerator.

Panforte

Ask Santa for Some Delicious Panforte for Christmas!

SANTA’S FAVORITE PANFORTE

Panforte giftsPanforte, pronounced pan for tay with an accent on the for, is an outrageously, delicious sweet and spicy fruit and nut confection that’s perfect for sharing any time of year, but it’s especially meaningful during the holiday season. Panforte originated in Italy where it became a Christmas tradition with a surprisingly long history.

Panforte in Italian means strong bread, but it isn’t bread at all–it’s actually an alluring Christmas confection with stunning eye appeal that matches its irresistible cinnamon-spiced Vegan Holidays highressweetness. Because of its seductive ability to bring extreme happiness to anyone who tastes its “nectar,” panforte seemed like a perfect addition to the Christmas chapter of Vegan for the Holidays.

Panforte, sometimes called Siena Cake, originated in the city of Siena, in the Northern Italian region known as Tuscany. Some consider Panforte a cross between fruitcake and confection. This heavenly sweet treat has been a long-standing holiday tradition in Italy that may date back to the 13th century. Originally it was made for Christmas but is now available year round.

TLC FOR SANTA’S FAVORITE PANFORTE

If you decide not to eat the confection right away, wrap it well and store it in the refrigerator. You can easily keep it up to one year in the fridge, if you choose. For best flavor and ease of cutting into serving pieces, it’s best to bring it to room temperature before serving. At room temperature, the confection will keep for several weeks, if well wrapped. In time, though, it will become very dry and difficult to chew, so it’s best to keep it refrigerated until ready to enjoy.

Panforte dusted & unwrappedTo serve the Panforte, cut it into thin wedges or into one-inch cubes. Be sure to use a very firm, heavy-duty knife because you’ll need to apply more than a little elbow grease to cut through the firm texture.

Panforte is so special it makes a Panforte cut in piecesmuch appreciated holiday gift, too. Each recipe makes four delicious panfortes that can be prepared weeks or even months in advance, double-wrapped in plastic film, and stored in the refrigerator.

If ever there was an exceptional homemade gift to give at holiday time, it’s panforte, a confection that has won over anyone who has tasted its ambrosial sweetness. To make the panforte gift-ready, wrap each one in holiday ribbon and tuck a cluster of real or plastic holly into the center.

Santa's Favorite Panforte copySANTA’S FAVORITE PANFORTE

Baked into slabs, dusted with powdered sugar, and cut into bite-sized chunks or thin wedges, these crunchy, chewy nut-and-fruit-filled nuggets make joyful treats for gifting. For convenience, keep the Panforte well wrapped in plastic and refrigerated until you’re ready to box it, wrap it, or ship it across the country. While panforte keeps at room temperature for several weeks, it just might attract ants or other critters that will think they’ve discovered sweet nirvana.

Important!: You’ll need a candy thermometer for preparing the syrup.

Yield: Makes about 20 servings

PanforteSanta's Favorite Panforte copy

2 cups pecans

1 3/4 cups walnuts

1 1/4 cups almonds

1 cup dried apricots (preferably Turkish), diced

1 cup all-purpose or whole wheat pastry flour

3/4 cup plus 2 tablespoons organic sugar

1/2 cup raisins

1/2 cup chopped dates

1/2 cup sweetened dried cranberries

2 tablespoons plus 1 12 teaspoons ground cinnamon

 

Syrup

1 cup agave nectar

3/4 cup plus 2 tablespoons organic sugar

1 cup powdered sugar

  1. Preheat the oven to 350 degrees F. Line four 8-inch metal or aluminum foil pie pans, or 7-inch cake pans with enough parchment paper to drape over the sides
  2. TO MAKE THE PANFORTE, spread the pecans, walnuts, and almonds on a large rimmed baking sheet and toast them for 8 minutes. Immediately transfer the nuts to Panforte gift wrapped 3a large platter to cool and decrease the oven temperature to 325 degrees F.
  3. Combine the apricots, flour, sugar, raisins, dates, cranberries, and cinnamon in an extra-large bowl. Add the cooled nuts and toss well to coat all the ingredients. Set aside.
  4. TO MAKE THE SYRUP, combine the agave nectar and organic sugar in a 2-quart saucepan and mix well. Attach the candy thermometer to the pan and place the pan over medium-high heat. Boil until the temperature reaches 230 degrees F., about 5 minutes. (this can happen very quickly.) Do not stir.
  5. Immediately pour the syrup into the fruit-nut mixture and use a heavy-duty wooden spoon to stir and coat the ingredients well. The mixture quickly becomes extremely stiff, and you’ll need to apply muscle power to combine the syrup and fruit-nut mixture thoroughly.
  6. Distribute the mixture equally among the prepared pans, placing one spoonful of the mixture in the pan at a time and packing it down before adding another. Bake for 25 to 30 minutes. Let cool completely before removing from the pans. Carefully remove the parchment paper from each slab and dust each one heavily with powdered sugar on both sides, using your hands to coat it completely. After dusting, wrap the panforte until ready to serve or gift-wrap.
  7. To serve, use a sharp, heavy-duty knife to cut the panforte into 1-inch pieces or slice into thin wedges. Wrapped in a double layer of plastic wrap at room temperature, Santa’s Favorite Panforte will keep for 3 months, or for 1 year in the refrigerator.