FOOD FRIDAY - PANFORTE

“People of our time are losing the power of celebration. Instead of celebrating we seek to be amused or entertained. Celebration is an active state, an act of expressing reverence or appreciation. To be entertained is a passive state--it is to receive pleasure afforded by an amusing act or a spectacle.... Celebration is a confrontation, giving attention to the transcendent meaning of one’s actions.” ― Abraham Joshua Heschel

As Christmas is fast approaching, a traditional Italian sweetmeat recipe that carries with it all of the flavours of the festive season.

Panforte di Siena

Ingredients

150 g unsalted almonds, roasted and coarsely chopped

75 g unsalted hazelnuts, roasted coarsely chopped

75 g unsalted pistachios, roasted coarsely chopped

100 g candied orange peel, chopped

75 g flour

30 g pure cocoa powder

1/4 tsp cloves

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

Pinch white pepper

100 g sugar

200 g clear honey

35 g butter

Icing sugar

Method

Preheat the oven on 150˚C.

Mix the nuts with the orange peel.

Sift the flour, cocoa powder and spices and mix through the nuts.

Gently heat the sugar, honey and butter in a pan till the sugar has dissolved and let it cook on higher heat for 3-4 minutes.

Quickly mix the syrup through the dry mix, scoop in a round tin (covered with baking paper) and press in in with your fingers.

Let it bake in the oven for 40 minutes and cool down in the tin. Remove the paper and dust with icing sugar.

Serve tiny portions.

Have a Merry Christmas!