The recipe from the book Ella Martino «Taste of Tuscany», publishing house «Eksmo»
Panforte — the most famous Tuscan dessert . Panforte history goes back far into the mists of time. First Panforte was a bread with fresh grapes and honey. In those days nothing was thrown out of the remains and always something prepared. Baking was not so fine, then there was almost no spice, thanks to which it becomes fragrant. Around the beginning of the XIII century in Tuscany began to appear with the spices of the East. While they were interested primarily pharmacists for medical purposes. At the end of the XIII century in Siena got the first prototype of Panforte — flavored bread with honey and spices, but only at the end of the XV century a real Panforte was sold in several pharmacies Siena. The first factory for the production of which has become a popular dessert was founded in 1829 aptekaremDzhovanni Parenti, on whose recipe it still make panfonte. It seemed to me that giving the usual recipe Panforte does not make sense, because it is more interesting chocolate version (Panforte di chokkolato), invented by the same chemist and industrialist Giovanni Parenti. The idea of ??cooking with chocolate Panforte appeared, perhaps as imitation of the Austrian «Sacher», the taste of which excitedly told the newspaper chronicles. This recipe was found in 1877 in a book by Giovanni Parenti («Dolcezzedi Toscana», 2003). Keep in mind that in normal panfonte not put cocoa and chocolate do not cover, and instead of candied orange candied citron used.
Ready almonds coarsely chop knife.
Cut the candied fruit into small cubes and mix them with chopped almonds igretskimi nuts. Add all the spices (cpetsii grind neposredstvennopered cooking Panforte), sifted flour and cocoa, horoshoperemeshayte.
Prepare the syrup. The convenient stainless pan pour saharnyypesok, add honey and water and put on a slow fire, pomeshivayaderevyannoy spoon. Once on the surface of the liquid bubbles appear, lower toothpick into the syrup and then the beaker with cold water. If kaplyasiropa turn into a ball, you can remove the pan from the heat. Pour into a saucepan with the syrup mixture with candied fruit, flour and spices and mix with a wooden spoon horoshovse. We received a very viscous mass.
Preheat oven to 180 ° C. Lubricate the form of butter, and the bottom obsyptemukoy lay communion bread used in the original recipe. It can be replaced with baking paper, which is necessary to pave the bottom of the form. Put the dough in the form of ready-made and smooth the surface of the hands, pre-moistened with water. Bake in a pre-razogretoy duhovke 30-40 minutes, then remove and cool slightly Panforte. Knife swipe along the rim shape, carefully remove the cake and place on a cutting board or plate. A day later, mix the cinnamon and cocoa powder, sift through a strainer and sprinkle Panforte. Panforte is usually served with whipped cream to coffee.
*mace— dried split prisemyannik muskatnika; ie soft peel, cover much of the seed of the nutmeg tree-like petals.
Translated by site: wday.ru