Tuscan “Panforte” with almonds and candied fruit is the typical Christmas dessert, but in reality the enveloping flavor of spices and candied citrus fruits is appreciated all year round.
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Tuscan “Panforte” with almonds and candied fruit is the typical Christmas dessert, but in reality the enveloping flavor of spices and candied citrus fruits is appreciated all year round. It is a rich and genuine dessert and goes perfectly with a glass of “Alò” - Buccelletti.
The origins of this Christmas cake are very ancient, the first evidence dates back to the year 1000, when it was still called as “Pane Natalizio”. Some sources instead report the names of “Pan Pepato” or “Pane Aromatico”.
The preparation was intended exclusively for the nobles, the rich and the clergy since it contained, in addition to the orange, cedar and melon peel, almonds and spices that were very expensive for those times. Over time, the “Pan Pepato” did not undergo substantial changes and the ingredients remained more or less the same, until 1879, the year in which Queen Margherita visited the city of Siena.
For the occasion, an apothecary prepared a panforte without melon dressing and with a coating of vanilla sugar instead of black pepper.
From that moment the Tuscan Panforte has had this particular recipe up to the present day.
Net weight: 480 g.
Ingredients: Candied fruit (40%) (orange zest, lemon peel, cedar, in variable proportions, fructose glucose syrup, sugar, acidity regulator: concentrated lemon juice) almonds (21%), sugar preparation based on honey (fructose glucose syrup, honey, water, acidity regulator: critical acid, sodium bicarbonate, flavorings) type “0” soft wheat flour, sugar, spices, hosts (potato starch, water, olive oil), flavor: vanillin, salt. Coverage: dextrose, sugar, wheat starch, cocoa butter.
How to store: Store in a cool and dry place.
Average expiry: 365 days.
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