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Ingredients
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon ground cloves
- 2 cups blanched, toasted almonds, corsely chopped or slivered
- 1/2 cup flour
- 1 cup raisins, currants or golden raisins
- 3/4 cup honey
- 3/4 cup sugar
- 1 cup chopped dates
- 3 tablespoons butter
- 1 teaspoon cinnamon
- 1 teaspoon grated lemon peel
- 1/8 teaspoon ground black pepper
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Directions
Mix the dry ingredients in a bowl, set aside.
Grease a 9 -11" springform or tart pan with a removable bottom, line it with baker's parchment and grease the parchment.
Combine the sugar, honey and butter in a small saucepan and bring to a boil over medium heat until it reaches about 245 degrees F, when the syrup is between the soft and firm ball stages. Thoroughly mix the syrup into the dry ingredients to make a stiff batter. Scrape the batter into the the prepared pan and spread and smooth it.
Bake in a pre-heated oven at 300 degrees F for about 40 minutes. Remove from the oven and let cool about 15 minutes, and then separate the pan's walls from the base. Allow the panforte to cool on the base. When cool remove from base and peel off parchment, cut and serve.
Recipe Information
Graffin Liesel is also credited with this recipe, which was much like a predecessor of fruitcake.
On Feb. 7, 1205 a tithe was paid by the tenants of the Monastery of Montecellesi in Siena. The tithe called for a number of panpepati e meilati or pepper and honey breads to be paid to the Monastery. This recipe is similar to period gingerbreads and results in a very rich and textured product suitable for serving in small pieces.
Category : Breads
Contributor : n/a
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