Cocoa Panforte

When visiting Florence, Italy I came across this dessert and just fell in love with it. Panforte ("strong bread") is a wonderful dessert and addition to a cup of coffee. After trying out a few recipes, I made my own. which is enjoyed by many.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 111 Calories

Ingredients

• ½ teaspoon ground allspice
• ⅓ teaspoon ground nutmeg
• 4 ounces white sugar
• ½ teaspoon ground coriander
• 5 ounces honey
• 3 ounces chopped pine nuts
• 3 ounces chopped walnuts
• 3 ounces chopped almonds
• 3 ounces chopped candied pineapple
• 3 ounces chopped crystallized ginger
• 3 ounces chopped dried dates
• 2 ounces unsweetened cocoa powder
• 2 tablespoons confectioners' sugar, or as needed for dusting

Recipe Instructions

Step 1

Preheat the oven to 300 degrees F (150 degrees C). Line an 8- or 9-inch baking pan with a removable bottom with rice paper or parchment paper, including the sides.

Step 2

Combine honey and sugar in a small pan over low heat and stir until sugar is dissolved, about 3 minutes. Bring to a gentle boil, and do not stir once syrup begins to boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface. Remove from heat and stir in pine nuts, walnuts, almonds, pineapple, ginger, dates, cocoa powder, coriander, allspice, and nutmeg. Mixture will be very stiff.

Step 3

Press mixture into the prepared baking pan.

Step 4

Bake in the preheated oven for 25 minutes. Remove from oven and place pan on a cooling rack to cool completely.

Step 5

Remove panforte from the baking pan and dust with confectioners' sugar.