Panforte - Christmas gingerbread

Category: Bakery products
Kitchen: italian
Panforte - Christmas gingerbread

Ingredients

Nuts (I have hazelnuts, almonds) 250g.
Dried fruits (I have raisins, dried apricots, prunes) 300g.
Wheat flour 115g.
Baking powder 1 \ 2h. l.
Cinnamon 1h l.
Nutmeg 1h l.
Ginger 1 \ 2h. l.
Cocoa 2 tsp with a slide
Liquid honey 250g.
Brown sugar 100g.
Water 20g.

Cooking method

  • Mix honey, sugar, water in a saucepan. Bring to a boil over low heat, stirring constantly, boil for 2 minutes. Allow to cool until warm.
  • Pour whole nuts into a large bowl (nuts can be any to your taste). Coarsely chop dried fruits there (also any).
  • Add spices, cocoa, flour, baking powder, stir.
  • Pour in the cooled syrup, mix until smooth. If the mass crumbles, add 1 tbsp. l. water.
  • Line the baking dish (I have 20x20cm) with baking paper, greased with sl. oil. Put the mixture and tamp with a wet spoon:
  • Panforte - Christmas gingerbread
  • Bake in an oven preheated to 150C for 45-50 minutes. Then remove the panforte from the mold along with the paper, cool completely, remove the paper and sprinkle with powdered sugar. Store in the refrigerator, wrapped in parchment and put in a bag.
  • Panforte - Christmas gingerbread
  • This is sooooo delicious !! : nyam: I recommend !! The husband said: yeah, the Italians have always loved to eat !!
  • Try other Christmas dishes in Italy:
  • Spaghetti with fish
  • Dorada with spices in Italian

Note

Panforte is not just a sweetness, but a sweetness with a history .. And with what !!!

"Panforte" - a descendant of "Panpepato" - is a traditional Sienese Christmas treat with very ancient roots: the first evidence of it dates back to 1000. At that time it was called "Pane Natalizio" ("Christmas Bread") or "Pane Aromatico" ("Aromatic Bread") or "Pan Pepatus" ("Pepper Bread").

In Siena, you can enjoy fresh panpepato in numerous pastry shops, which prepare it according to old recipes handed down from generation to generation.

In a Latin recipe dating back to the 1st century A.D. e., sweet bread is mentioned, baked from flour and honey. However, there is an opinion that Siena panforte originates from "melatello" - a sweet made from flour, dried fruits, nuts and water, in which apples were previously washed (thanks to this, the water quickly became moldy and acquired a strong sour smell, hence "fortis" - "strong"). The first mention of spiced Sienese bread is found in a 1205 document kept in the Montechelso Monastery. The text says that the peasants were obliged to pay the nuns a kind of tax, which was a large amount of "panpepatо". In 1370, this sweet was already imported from Siena, in particular - to Venice, where it was eaten during the holidays. In addition to its fame as an aphrodisiac, this "bread" soon acquired the status of "food in emergency", for it was fed by the defenders of Siena during the siege of the city by the Florentines, which caused the fall of the Republic in 1555.

There are several old legends. One of them tells that panforte was invented in the Middle Ages by a nun who - taking care of the health of the Sienese, exhausted by the long siege of the city - decided to create her own "medicine". Sister Bertha - that was the name of the good nun-pastry chef - prepared an "energetic" sweetness by mixing honey with candied fruits, almonds, spices and a lot of ginger. This is how Panpepato was born - the ancestor of Panforte.

According to another legend, thanks for the appearance of this sweetness is ... mice. In 1200, nun Leta, who lives in one of the monasteries of Siena, opened a cabinet where expensive spices donated to the monastery by pilgrims who came from the Holy Land were kept.
And so, opening the cabinet, she found a terrible picture: all the bags that contained nuts, spices and sugar were in holes, and the contents spilled out onto the shelves and mixed. Having collected all this, the nun realized that she simply would not raise her hand to throw it away. What was there to do? That's right, prepare some kind of delicacy. Putting all this mass to boil, Sister Leta poured almonds into it. Then the following incident begins: she hears a mysterious voice demanding to taste her brew. Turning around, she saw only a black cat. Then the thought occurred to her that it was the devil himself in the form of a cat. She threw a saucepan at him and ran away, but the abbess of the monastery saw the saucepan and tried this mixture. It turned out to be insanely delicious! According to this legend, this is how the panforte Christmas gingerbread appeared.

Sources: 🔗, 🔗, 🔗, 🔗

Suslya
The little one, and the gingerbread and beads-ribbon, well, everything is on top, and what an interesting story, thank you
Vilapo
: bravo: Super haircut, ribbon, you are great And the story is very interesting
naya
: nyam: feast for the eyes, delicious !!!
Svettika
Omela, luxurious gingerbread! Very impressive with its beautiful and delicious view! Thank you!
Informative historical information!
Omela
Tanya, Lena, Natalia, Svetlanathank you girls !!! Itself did not expect that it will be so tasty !!!
lungwort
: hi: Omella, well done. Again with amazing pastries. Nice, festive and ... yummyooooo Very professional.
Omela
Natalia, Thank you!
Twist
Ksyusha, gorgeous haircut!
Omela
Marish, Thank you!
Lyuba 1955
Omela, You are a temptress, I am now preparing to bake an English Christmas cake Liss, and your gingerbread directly asks to be baked, has something in common with a cake and can also be stored for 2 months. I put in line
Thank you so much
Arka
Pretty little gingerbread!
crossby
Long wanted to get a proven recipe for this gingerbread, thanks
Ikra
Uh, Omela, you know how to break up the soul! The Italian topic is the most urgent for me now. I will definitely bake it closer to Christmas.
You have such beauty, and asks to be prepared as a gift!
The picture is yours - you can't take your eyes off. The mood is immediately festive, I want to start dreaming about New Year's surprises
Merri
Oh girls we'll eat ourselves At Christmas!
Omela, thanks for the gastronomic education! Nice, festive and tasty!
Omela
Girls, thanks !!! I'm glad that you liked the recipe !!! Bake, you will not regret it !!!

Quote: Ikra

The Italian topic is the most urgent for me now.
Irina, for me too. Italy was the first foreign country for me. After that, a lot of where she was, but she remained number 1. 100% "my" country !!!
crossby
I bought such pastries from the Lviv Bakery, it is delicious, but when I baked it according to this recipe: yahoo: amazing, it seems to me when it lay with me for three days it became even more aromatic and delicious than freshly baked
Omela
Quote: Crosby

It seems to me that when she lay with me for three days it became even more fragrant and tastier than freshly baked

crossby , I absolutely agree with you. And they bake it in advance so that by Christmas it will be well.
Ikra
Omela , and how many days does she have to wait, approximately? To give everyone the most delicious
Omela
Irina, I baked for the first time. There is still a piece of paper in the refrigerator. In structure, it has become more dense, but it can be safely packed in parchment (the bottom will not be wet). But I would still give the day on the third day after baking, and then let them sit themselves.
Ikra
Aha, they lie, how! Last year, I made them candy and orange peels, one of those neat little bags. I thought they would carry it home, for the children ... They scrambled in five seconds, they didn't even stick together ... Moreover, no one eats sweets, and everyone is losing weight
Omela
our people!!!!
Svetlana051
Delicious gingerbread, THANKS
Happy New Year!!!!
Omela
Svetlana, Thank you! And you with the coming.
Yulianka
Mistletoe!
I want to say thank you again! for a wonderful recipe! True, we did not have time for their Christmas, and it certainly will not last until ours ...They let the gingerbread brew for three days and on January 1 they started eating! Yummy!
And again, Happy New Year! now happy!
Omela
Yulianka , glad you liked it! And all the best to you this year!
LudMila
Thanks to the author. Omela, a very interesting recipe! Almost lean - no oil, no eggs (it's time to think about the figure ...)))
I baked in a Panasonic multicooker, in time - I set it first for 65 minutes, after the end of the program the top was of such a kind that I set it for another 65, for a total of more than two hours. Interestingly, is it really baked in the oven in 50 minutes at 150C?
The smell is magical, the taste, I hope, will also match. We will try on Christmas.)
I put less sugar and honey in less than 50 grams of each, and nuts and dried fruits for the same amount, there was no ginger.
Omela
LudMila , Thank you! I hope you will like it!

Quote: LudMila

Interestingly, is it really baked in the oven in 50 minutes at 150C?
I won't say the actual temperature, there is no thermometer, I set 150.
Omela
Light, de gingerbread?
Omela
Well, here's mine, overlaid piece. Lenin is still more alive than all the living. Lay in the refrigerator for almost 2 months:

Panforte - Christmas gingerbread

How delicious it is!
sweetka
Melik, I am a barbarian and a vandal! While yesterday the gingerbread was cooling down, I broke off pieces and ate !!!! But she gathered all her strength, wrapped it in foil and decided to wait for Christmas. What I tried is something, but I'll tell you more about the 7th.
Omela
Let's wait !!!!
LudMila
I tried it!) Excellent !!!)))
Here is the report.
https://Mcooker-enn.tomathouse.com/ga...erpics/27601/P1030805.JPG
Something I'm doing wrong, I inserted a photo into the gallery, and then how? ... (((
Omela
LudMila , glad you liked it!!! Here it is yours:

Panforte - Christmas gingerbread

sweetka
Well, that's kakgbe and I with the report. Well, what can I say - there are never too many nuts! it seems to me that I have slightly dried my gingerbread. but maybe it really just seems, I haven't tried kosher Italian. what happened to me, in the opinion of others, is generous! Melik, you are Bagini !!!!
And something tells me that a new portion of rugs will go to Epiphany, as I love - to go! By the way, where in this fort the emphasis is placed, you need to show off in the right way. Sori for the photo, the mobile shot.


Panforte - Christmas gingerbread
Omela
Svetik, glad you liked!!! Look at the photo. There should be soft dough inside. Although I

Quote: sweetka

I haven't tried kosher Italian.

Quote: sweetka

By the way, where in this fort the emphasis is placed, you need to show off in the right way.
panforte.
sweetka
so I dried it out. But nothing, next time (and he, I feel, will be pretty soon :)) I will define him in a cartoon for baking. From there, moisture does not leave so quickly. It seems like I won't have time to dry it. Melik, skoko to keep him in the cartoon, what do you think?
Omela
Light, here Lyudmila baked in the cartoon:

Quote: LudMila

I baked in a Panasonic multicooker, in time - I set it first for 65 minutes, after the end of the program the top was of such a kind that I set it for another 65, for more than two hours in total.
sweetka
I crumpled in the oven about that much time. so we will experiment with cartoons! I go there spice on the dog andiiiiilaaaaaaaa, as I like
Mamik

Omela, tell me, how can you determine the readiness of the cut? I think I overexposed mine too. After an hour in the oven, she was not yet ready, but we were in trouble with the light, so she kept it for 2 hours. Then she froze or what ?! I thought, maybe it should be cooled in an hour and it will come by itself? Or should it be dry when pierced with a match? I baked for Christmas for a few days, so that I would lie in the refrigerator and all that ...: Yeah, how! For the whole evening and tried! Friends appreciated the recipe requested. : girl_claping: They said, SUPER tasty! I will definitely try to bake some more.
Omela
Quote: MAMIK

I thought, maybe it should be cooled in an hour and it will come by itself?
MAMIK , exactly! I had it, too, was soft, but lay down and hardened. And the match was damp, but no dough stuck to it.
Mamik
Omela, thanks. : flowers: I'll try to bake on Epiphany again.
Omela
Good luck!
niamka
Omela, Thanks for the recipe! I baked it and I will try it tomorrow morning, but I already know that I will love it with tender love.
Panforte - Christmas gingerbread
Merri
Quote: niamka

Omela, Thanks for the recipe! I baked it and I will try it tomorrow morning, but I already know that I will love it with tender love.

Natalya, how can you fall asleep without trying?
niamka
Quote: Merri

Natalya, how can you fall asleep without trying?
I eat according to the minus 60 system. Sweets are only available for breakfast.
Omela
niamka, what a beauty!!!!! I look forward to impressions !!!
niamka
I tried the gingerbread today. Very tasty!!! : nyam: Looks like oriental sweets, but I love them. The daughters said that it was too sweet, but that's what it was for me. You can also use it as a gift! I put it in a nice box and give it to me. Omela thanks again for the recipe.
Omela
Natalia, glad you liked it!! And sugar is a matter of taste, and you can reduce it.
sweetka
Melik, I will report! I still have a little piece left. So, positive changes are taking place with the rug every day. If the first days (due to the fact that I had obviously dried it out) it was practically impossible to cut it open or chew it, now it has become soft! damp, chi sho? Well, the taste was as amazing as it is!

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