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Makes
2 small rectangular panforte
Author Notes
There are several versions of the Tuscan fruitcake called Panforte, most have almonds and mixed dried fruits, but i prefer the fig and walnut version. Nearby we have fabulous dried white figs, which come from a pale green local fig. This is great anytime served with a nice espresso for a light dessert or on a cheese plate with a nice sherry or vin santo. —divinacucina
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Ingredients
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1/2 pound
walnuts
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1/2 pound
dried figs, chopped( stems removed)
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1 tablespoon
pumpkin pie spice
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1/2 teaspoon
powdered ginger
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1/4 teaspoon
fresh ground black pepper
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3/4 cup
flour
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1/2 cup
sugar
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1/4 cup
honey
Directions
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Mix the fruit and nuts together in a heat-proof bowl.
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Toss with the flour and spices. ( mix the flour and spices first, then save some to dust the logs before baking)
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Heat the sugar and honey together until the sugar is melted. Let cook for 2 minutes.
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Pour the hot mixture onto the fruit and spice mixture. Mix using a spoon ( it is hot), then I find as it cools off i knead the mixture to blend well using my hands. If it is dry, add a little water.
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Form 2 small logs and dust with some of the flour and spice mixture before baking.
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Bake for 15 minutes at 350 degrees.
Let cool.
Slice thinly to serve.
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