Ingredients for 6-8 servings:
00 gr almonds
100 gr hazelnuts
100 gr walnut kernels
100 gr candied fruit
100 gr raisin
150 gr dark chocolate
200 gr honey
2 tsp cinnamon
White flour
Nutmeg
Pepper
Ready in: about 30 minutes
00 gr almonds
100 gr hazelnuts
100 gr walnut kernels
100 gr candied fruit
100 gr raisin
150 gr dark chocolate
200 gr honey
2 tsp cinnamon
White flour
Nutmeg
Pepper
Ready in: about 30 minutes
How to prepare the recipe: "Panpepato":
Boil almonds and hazelnuts for a few minutes, drain and rub with a cloth to peel. Soak the raisin into warm water for some minutes, wring it and dry slightly. Mince finely the walnuts, hazelnuts, almonds and chocolate. Put everything together in a bowl, mix with the minced candied fruite and add a pinch of nutmeg, one of pepper, cinnamon and the raisin.
Take a pan and warm the honey with a little water at low heat. Let boil and pour immediately in the bowl with the mixture, until the chocolate is melted. Stir and add slowly as much flour as needed to obtain a mixture firm and well blended. Make 6 panetti (loaves) and distribute on a plaque lined with baking paper.
Bake at 180 °C for about 10 minutes. Remove from the oven the panpepato and let it cool before serving.
Preparation time: 10 minutes
Cooking time: 20 minutes
Difficulty: medium
Chef's advice
The panpepato can be stored into tin boxes for about 2 weeks. It’s a really ancient sweet of Italian gastronomy.
I suggest to serve this sweet with white grappa.
Boil almonds and hazelnuts for a few minutes, drain and rub with a cloth to peel. Soak the raisin into warm water for some minutes, wring it and dry slightly. Mince finely the walnuts, hazelnuts, almonds and chocolate. Put everything together in a bowl, mix with the minced candied fruite and add a pinch of nutmeg, one of pepper, cinnamon and the raisin.
Take a pan and warm the honey with a little water at low heat. Let boil and pour immediately in the bowl with the mixture, until the chocolate is melted. Stir and add slowly as much flour as needed to obtain a mixture firm and well blended. Make 6 panetti (loaves) and distribute on a plaque lined with baking paper.
Bake at 180 °C for about 10 minutes. Remove from the oven the panpepato and let it cool before serving.
Preparation time: 10 minutes
Cooking time: 20 minutes
Difficulty: medium
Chef's advice
The panpepato can be stored into tin boxes for about 2 weeks. It’s a really ancient sweet of Italian gastronomy.
I suggest to serve this sweet with white grappa.
In the picture, Panpepato
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