Panforte Di Siena

Recipe by Gina de Palma, pastry chef at Babbo, NYC

This one comes from a dear friend of ours, JG, who modified the recipe to the quantities reflected here.  We often make a double batch.

Takes 90 to 240 minutes of active prep time (depending on how you chop the ingredients), 30 - 60 minutes of baking, and 3 weeks of rest.

Ingredients:

Equipment:

• Parchment paper
• 2 Sandwich tins (circular, shallow cake pans)
• Candy thermometer (any thermometer showing 217F/103C that you can wash)
• Cooling racks

Part A: 

• 2 c Whole almonds, toasted then chopped roughly
• 3 c Whole hazelnuts, toasted then chopped roughly
• 1½ c Diced, candied orange peel, diced
• 6 oz Dried apricots, diced
• 5 oz Dried figs, diced

Part B:

• 1 c All-purpose flour (+ extra to line sandwich tins)
• 2 Tbsp Ground cinnamon
• 1 Tbsp Cocoa powder
• 1 tsp Salt
• 1 tsp Ground nutmeg
• ½ tsp Ground cloves
• ¼ tsp Freshly ground pepper

Part C:

• 1¾ c Granulated sugar
• 1¾ c honey
• 6 Tbsp (3 oz) Butter (+ extra butter to grease sandwich tins)

Instructions:

1. Generously grease sandwich tins.  Line bottom of each with a circle of parchment paper, and grease again generously.  Tap some flour into each greased pan to lightly coat inside of each, turning the pan so each part of the greased surface is coated.  Invert each tin and tap to remove excess flour
2. Preheat oven to 325F / 165 C November 2021 note: try 275F next time
   
3. Prepare part A: toast each kid of nut separately on medium-low heat until not quite burned, then chop roughly with a serrated knife.  Alternative method: in small batches, put about ½ c nuts in blender and run for 2 seconds.  Hold the lid on and shake a few times: untouched nuts mostly migrate to the surface (see the Brazil nut problem for more information) and can be run in a subsequent batch.  Mix nuts with remaining ingredients
4. Mix ingredients in part B, then stir them into part A until blended.
5. Strap a candy thermometer to a pot, and then add part C to it, stirring over medium heat.  Once the liquid hits 217F/103C, pour it over the A & B blend, and right away spoon it into the prepared sandwich tins. Work fast.  Use a non-stick spatula to flatten the tops of all.
6. Put the filled tins into the preheated oven, and bake for 15 - 60 minutes November 2021 note: try 1.5 to 2 hours at 275F, until bubbly in the center.  If you accidentally overheated part C above 217F/103C, the mixture will need less time in the oven and may never bubble.  If you under-bake the panforte will not set.
7. Place on cooling racks and allow to cool for 15 minutes.  With a blunt knife, encourage the edges of each panforte away from the edges of the pans.  Allow to cool to room temperature.  Wrap in parchment paper, store in a cool dry place for 3 weeks, and enjoy with eggnog