Panpepato candy gingerbread

Panpepato candy gingerbread

Category: Confectionery

Ingredients
Peeled almonds	100 g
Peeled hazelnuts	100 g
Walnuts	100 g
Candied fruit (I have candied fruits)	100 g
Seedless raisins	100 g
bitter chocolate	150 g
Honey	200 g
Ground cinnamon	1 tsp
Nutmeg	1 pinch
Ground black pepper (I did not risk it, I put 1/4 tsp.)	1/2 tsp
Wheat flour	1-2 tbsp. l.
Butter for greasing the mold

Cooking method

• To peel the almonds, pour boiling water over them for 10 minutes and the skin will come off easily. Hazelnuts will peel off easily after frying them in a skillet.
• Soak the raisins in warm water for 20 minutes. Fry almonds, hazelnuts and walnuts in a pan without oil. cool the nuts, chop coarsely and put in a bowl.
• Grate the chocolate, chop the candied fruit, mix everything with the nuts. add raisins, cinnamon, nutmeg, black pepper.
• Melt honey in a water bath, cool slightly. Add honey while still hot to the mixture of nuts, mix. add flour to hold the dough together. Line the mold with parchment, grease with oil and lay out the dough (the height should not exceed 2 cm). Take out the gingerbread together with the parchment and cool. Then remove the parchment and serve the gingerbread.
• I chilled to room T, and then put it in the refrigerator - this way it froze better and cut well.

Time for preparing:

Bake for 20 minutes.

Cooking program:

Preheat the oven to 180 ° C.

Note

Oh, this is just a divine delicacy ... I don't know why the Italians called it gingerbread - it's not gingerbread, it's such a candy like a meteorite, only with spices, and delicious to the point of impossibility. very noble taste. The original recipe is here 🔗

This is a traditional Italian Christmas gingerbread. It is unusual in that ... black pepper is added to it! I would never have thought that a hint of pepper could be so delicious in a sweet dessert ... amazing taste, spicy and rich.

Oh, Lyuda, what a delicious recipe - read something - drooling flows, and if you try, then it will fly away! We'll have to buy and bring it to life! How long do you think it can be stored?

But I wonder if you add a drop of mint syrup to the recipe, will it be better or not? Or does the taste of honey interrupt everything?

Nastya, it turns out like candy, it seems to me that nuts in such a hard fragrant toffee can be stored in the refrigerator forever ... but who will give him?

I cut it into cubes today and put it in pieces of paper for sweets (thank you Lyulek!), and now we pull out of the box



Nastya, I don’t even know the taste is dominated by cinnamon, you can barely hear the pepper, but if you don’t know, you won’t understand that this is pepper - such a fresh spicy note. I had light honey, I practically don't feel it ... but you make half a portion according to the recipe, and add mint to another, tell me how it happened

by the way, in the photo - half a portion, but in the photo they somehow look large ... this is an ordinary plate, 20 cm in diameter.