Chocolate-Nut Panforte
Nutritional values
(Percentage of daily recommendation)
| Calorie | 254 cal. | (12 %) | ||
| Protein | 4.61 g | (5 %) | ||
| Fat | 14.94 g | (13 %) | ||
| Carbohydrates | 28.77 g | (19 %) | ||
| Sugar added | 19.07 g | (76 %) | ||
| Roughage | 2.97 g | (10 %) |
| Vitamin A | 16.18 mg | (2,023 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.28 mg | (27 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.08 mg | (6 %) | ||
| Folate | 15.25 μg | (5 %) | ||
| Pantothenic acid | 0.15 mg | (3 %) | ||
| Biotin | 11.67 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 3.32 mg | (3 %) | ||
| Potassium | 157.52 mg | (4 %) | ||
| Calcium | 47.84 mg | (5 %) | ||
| Magnesium | 40.16 mg | (13 %) | ||
| Iron | 1.26 mg | (8 %) | ||
| Iodine | 1.4 μg | (1 %) | ||
| Zinc | 0.53 mg | (7 %) | ||
| Saturated fatty acids | 1.22 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 100 grams blanched almonds
- 100 grams peeled Hazelnuts
- 100 grams peeled Walnut
- 150 grams dried Figs
- 150 grams mixed candied Fruit
- 150 grams powdered sugar
- 100 grams honey
- Wafer (to lay out the form)
- 1 generous pinch ground cinnamon
- 1 generous pinch ground cloves
- 1 generous pinch ground cilantro
- 1 generous pinch ground ginger
- 1 generous pinch finely grated Nutmeg
- 2 Tbsps Pastry flour
- 1 Tbsp Cocoa
- butter (for greasing)
- powdered sugar (for dusting)
- cinnamon (for dusting)
Preparation steps
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.
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.
