I almost always like to experiment with traditional recipes, often by including ingredients that traditionally are not tolerated by purist Italians. I persevere with my variations because I usually like the end result. It is a little like the situation with Sangiovese produced in Tuscany and the wine from Sangiovese grapes grown in Australia. I once had a lengthy discussion with a lovely wine bar owner in Firenze who could not believe that we would dare call our wine Sangiovese because Australia could not possibly have the traditional characteristics of the Tuscan region, the terroir and the climate. But how important are the skills of the winemaker and the subtle variations of in an aged old tradition?
I make panforte every year for Christmas. In traditional panforte recipes the most common nuts are almonds and hazelnuts. In recent times pistachio nuts, walnuts and macadamia have become common, especially in Australia.
We have also taken liberties with what we do with the nuts – whole or chopped nuts, skin-on, blanched or toasted? This time I used blanched almonds and hazelnuts with their skins – I blanched and toasted the almonds and toasted the hazelnuts and rubbed some of their skin off.
I like black ground pepper and plenty of it; traditional recipes do not add as much as I do, but then again I also like to add black pepper to my fruitcakes. The common spices are cinnamon, cloves and nutmeg. Some add coriander, and I too have done so in other panforte I have made.
I added cocoa powder and chopped dark chocolate pieces. I wanted colour, richness and a slight bitterness, a contrast with the sweetness of the fruit. I also thought that the chocolate would melt and once cool would solidify (like in a Florentine biscuit) and make the panforte texture less candied. I used citron and orange peel, figs and ginger (in syrup, but I drained it). I have also eaten panforte with cranberries, cherries and pineapple. Where does one draw the line?
Could I still call what I made panforte? Not likely.
Zenzero (ginger) is not common in Italian cuisine and is not found in panforte, nor are dark chocolate pieces included in the traditional mix.
I used equal amounts of honey and sugar – the sugar, like toffee makes it brittle, the honey adds flavour and gives the panforte a softer, less brittle consistency.
A little flour and a little butter – the more flour you add, the firmer the texture of the panforte; the more butter the richer and shorter the mixture. I used the chocolate and too much of it and because of the chocolate’s fat high content I should not have used. the butter. My panforte did not end up as chewy as the classic variety of panforte.
I ended up with a fabulous tasting concoction – how could it not be with all of those good ingredients and flavours. The ginger and pepper makes it very more-ish. But is it panforte?
I enjoyed making it and shall enjoy eating it and sharing it with friends but not call it a panforte – an experiment perhaps, so that I could make use of all of the ginger in syrup that I had in my pantry.
A friend went overseas and left me with an incredible amount of candied ginger. I made a syrup and turned the candied ginger into moist ginger in a very flavourful syrup with the texture of honey.
370 g of nuts – almonds, hazelnuts
370 fruit – figs, citrus, lemon and orange peel
4 tsp ground black pepper
2 tsp ground spices – cinnamon, nutmeg, less quantity of cloves
150g plain flour
4 tsp cocoa powder
150g chopped dark chocolate
1 tsp butter (I used 1 tbs and this was too much)
1 cup white sugar
1 cup honey
Roughly chop the figs, place then into a bowl with the peel and drained ginger
In a different bowl put in the nuts.
Into a large heatproof mixing put in the flour, cocoa and spices. Combine these and stir in the fruit and the nuts.
Heat the oven to 200C
Line containers with baking paper.
Put the white sugar and honey into a pan and gently heat until it bubbles. Keep it on the gentle heat for another minute. Place in the butter.
Work quickly and stir the hot liquid into the other ingredients until well combined, then scrape into the prepared tins and press down. Bake the small ones for about 15mins and larger shapes about 30 minutes. They harden as they cool.
Cool the panforte before turning out. Wrap them in more baking paper until you are ready to gift wrap them in cellophane and sprinkle with icing sugar.
Previous posts about panforte:
PANETTONE AND PANFORTE for an ITALIAN CHRISTMAS