Chocolate-Nut Panforte

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Chocolate-Nut Panforte
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h.
Ready in
Calories:
254
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie254 kcal(12 %)
Protein4.61 g(5 %)
Fat14.94 g(13 %)
Carbohydrates28.77 g(19 %)
Sugar added19.07 g(76 %)
Roughage2.97 g(10 %)
Vitamin A16.18 mg(2,023 %)
Vitamin D0 μg(0 %)
Vitamin E3.28 mg(27 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.12 mg(11 %)
Niacin1.1 mg(9 %)
Vitamin B₆0.08 mg(6 %)
Folate15.25 μg(5 %)
Pantothenic acid0.15 mg(3 %)
Biotin11.67 μg(26 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C3.32 mg(3 %)
Potassium157.52 mg(4 %)
Calcium47.84 mg(5 %)
Magnesium40.16 mg(13 %)
Iron1.26 mg(8 %)
Iodine1.4 μg(1 %)
Zinc0.53 mg(7 %)
Saturated fatty acids1.22 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
12
Ingredients
100 grams
blanched almonds
100 grams
peeled Hazelnuts
100 grams
peeled Walnuts
150 grams
dried Fig
150 grams
mixed candied Fruit
150 grams
100 grams
Wafer (to lay out the form)
1 generous pinch
ground Cinnamon
1 generous pinch
ground Cloves
1 generous pinch
ground Cilantro
1 generous pinch
1 generous pinch
finely grated Nutmeg
2 tablespoons
1 tablespoon
Butter (for greasing)
Powdered sugar (for dusting)
Cinnamon (for dusting)

Preparation steps

1.

Toast the almonds, hazelnuts and walnuts in a dry skillet, briefly stirring. Let cool and chop coarsely. Finely chop the figs and candied fruit and place in a bowl with the spices and nuts. Combine the powdered sugar and honey in a metal bowl and cook in a hot water bath over low heat, stirring constantly until the mixture melts and is stringy, cool while stirring.

2.

Preheat the oven to 150°C (approximately Stir honey mixture into the fruit and nut mixture and mix in 1-2 tablespoons flour and cocoa. Butter a flat, round pan 2 cm (approximately 3/4-inch) high and line with the waters. Spoon in the dough and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 30 minutes.  Cool in the pan on a wire rack, then invert. Garnish with powdered sugar.