Panpepato (Panpepato)

Submitted by enr on 18 Sep 2010
110 g pine nuts
70 g chocolate, chopped in large pieces
150 g raisins
300 g hazelnuts, shelled
180 g almonds, peeled
110 g mixed candied fruit
90 g flour
250 g honey, liquid (melt if candied)
110 g walnuts, coarsely chopped
Panpepato (Panpepato)
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Mix in a large bowl, pine nuts, chocolate, raisins, hazelnuts and candied fruit and mix with hands. Add the flour and mix so that the nuts and fruit covered with flour. Pour honey and stir until everything is covered with it. Add coarsely chopped walnuts and mix well. Fill the container with cold water and place it near your desktop. With wet hands, divide the mixture into two parts and shape into balls, pushing to expel all the air. Place the balls on paper covered baking surface and form a dome (or roll, optional). Place in preheated oven to 170 C and bake for about 1 hour. Cake must become dark golden. To not burn during baking can cover it with aluminum foil or baking paper. Once cool, store wrapped in foil or paper. Serve cut into thin pieces. * Traditional Italian Christmas cake. His Italian name * Panpepato * * literally means bread seasoned with pepper *. In the original recipe, the cake was tampered with pepper, but today is not present.
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18 Sep 2010


Panpepato (*peppery* bread, ie bread with pepper) is a type of panforte (strong bread), only to said pepper, and just missing it in the recipe ....Upload a photo from the net.