Tuscan pie "Panforte"

An unusually rich, satisfying and delicious pie is suitable for fasting! Translated from Italian, panforte means "hard bread". And, of course, in Tuscany, everyone does it in their own way. Such a Tuscan pie is usually given at Christmas. This pie is also good because it can be cooked in the post.

Ellisa

The author of the recipe

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Composition / ingredients

Servings:

Honey (liquid)

Sugar

200

Almonds (coarsely chopped)

0.75

Walnuts (coarsely chopped)

0.75

Fig

100

Dried apricots

0.5

Prunes

0.3

Dates

0.5

Cocoa powder

Raisins

0.5

Cinnamon

Flour

150

Baking powder

0.5

Nutmeg

0.5

Ginger (ground)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 5 g

Fats 11 % 8 g

Carbohydrates 83 % 62 g

361 kcal

GI: 15 / 6 / 79

Step-by-step cooking

Cooking time: 1 h 15 min

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Heat honey and sugar in a saucepan over medium heat, stirring. Bring to a boil, then let cool.

Cut dried fruits into cubes, mix with nuts (preferably whole), add sifted flour, cocoa, all spices.

Pour in the caramel, mix, knead the dough. Transfer the dough to a form with paper, press lightly to the bottom.

At 150g, you need to bake a pie for 45 minutes. Then let it cool in the mold. Sprinkle with sugar before serving. powder.

Tuscan pie can be kept in the refrigerator for a long time, pre-wrapped in foil.