Panforte

Ingredients for 1 servings:

• 200 g almonds
• 250 g fig(s) (soft figs), quartered
• 50 g flour
• 1 tbsp cocoa powder
• 1 tsp cinnamon
• some white pepper, freshly ground
• Nutmeg, grated
• Ginger powder
• 100 g honey
• 50 g sugar
• 2 tbsp water

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

A sweet pastry from Italy

Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit). Place the almonds on a baking sheet and roast in the oven for about 10 minutes. Line a 20 cm mini springform pan with baking paper, including the sides. Place the quartered figs in a bowl with the flour, cocoa powder, cinnamon, and spices and mix well. Heat the honey and sugar with 2 tablespoons of water in a pan. Add to the remaining ingredients and mix well; this is best done with a silicone spatula. Finally, fold in the roasted almonds. Pour the batter into the prepared pan and spread evenly. Bake for about 35 minutes at 160 degrees Celsius (320 degrees Fahrenheit). Remove from the oven and let cool thoroughly. Wrapped in plastic wrap, the panforte can be refrigerated for a longer period of time. Sprinkle with powdered sugar or cocoa powder before serving, if desired. The amount of spices is a matter of taste. It’s best to taste the batter before adding the almonds. You can then add more seasoning if desired. Once the almonds are added, the mixture will be very compact. Instead of soft figs, you can use other dried fruits, such as apricots, prunes, or raisins. Panforte goes well with coffee, but also with cheese. This recipe is designed for a mini springform pan with a diameter of approximately 20 cm.