Panforte di siena
Instructions
Blanched walnuts and almonds in boiling water, then tuffatele in cold water and peel them.
Make toast the fruits in the hot oven for 5 minutes, then mince.
Place the mixture on pastry Board, mix in the candied fruit cut into small pieces, cinnamon, vanilla powder, coriander, cloves and flour and knead.
You heat the sugar in a saucepan until form of lumps, then add it to the dough and knead again, so you get a consistent mixture.
Put the dough in a baking pan lined with wafers, level it so that it has a relatively low thickness, then cospargetene the surface with a mixture of flour and cinnamon.
Bake the cake in the oven at 140 degrees for half an hour, then let it cool on a wire tray.
If you don't eat it all in one day, wrap it up in a sheet of aluminum foil: you will keep for about a month.
Ingredients and dosing for 6 persons
- 100 g of flour
- 120 g of walnut kernels
- 300 g of sugar
- 180 g of almond
- 25 g of candied orange
- 25 g of candied citron
- 250 g of black melon confit
- 1 pinch of cinnamon
- 1 pinch of vanilla powder
- 1 pinch of coriander
- 1 pinch of cloves
- Flour for the baking pan
- Cinnamon for baking sheet
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