In my opinion, during the Christmas holidays the dried fruit must be present on our tables. This tasty and healthy goodness with spices are a perfect mix! One of the desserts that includes in its preparation these ingredients is the Panpepato. It’s a typical product of the regions of central Italy. During its preparation and cooking, your home will smell of cinnamon and cloves! Prepare it a couple of hours before serving it, because it should to be enjoyed cold.
Ingredients for a Panpepato of 20 cm in diameter:
- 100 grams shelled and unpeeled almonds
- 100 grams shelled walnuts
- 50 grams shelled hazelnuts
- 25 grams pine nuts
- 50 grams raisins
- 20 grams Vin Santo
- 150 grams sieved pastry flour
- 150 grams wildflower honey
- 160 grams of 50% dark chocolate
- 25 grams diced candied cedar
- ½ teaspoon cinnamon
- ½ teaspoon ground black pepper
- 1 pinch of nutmeg
- 1 pinch of cloves
- 2 teaspoons bitter cocoa
Method
Put the raisins soaked in lukewarm water because it has to soften. Toast the almonds, walnuts and hazelnuts in the oven at 180° Celsius degrees for 4 minutes. Melt the dark chocolate in a bain-marie. Heat the honey in a bain-marie until it becomes more fluid. Chop coarsely the dried fruit with a mixer or with a meat tenderizer, then place this one in a large bowl, add the pine nuts, the candied citron, the drained raisins, the spices and the cocoa. Then gently pour the melted chocolate and the honey and mix all the ingredients. Pour the Vin Santo, stir quickly and finally add the flour little by little. Line a round baking pan with the baking paper. Form a ball with the dough and place it on the baking tin. Flatten it and form a disc. Bake in a preheated oven at 180° Celsius degrees for about 30 minutes. Remove it from the oven and let it cool.