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LORI HAUSSY
Panforte
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Ingredients
Directions
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Bring the honey with the sugar to the boil and reduce to a low setting in a few minutes to a clear syrup. If a drop of syrup in cold water becomes firm, the syrup is good.
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Meanwhile, melt the chocolate au bain-marie.
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Roast the almonds and hazelnuts lightly in a dry frying pan until they start to smell. Preheat the oven to 150 ° C.
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Mix the melted chocolate with the syrup, nuts, dried fruit and ginger.
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Sift the cocoa and flour above it. Add the cinnamon powder and a pinch of freshly ground pepper and mix well together.
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Spoon this mixture into the tart mold or on the baking tray and bake for about 30 minutes in the middle of the oven.
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Let the cake cool down and sprinkle with icing sugar if necessary. Cut the panforte into thin strips.
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Nice with strong coffee with liqueur.
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Nutrition
435Calories
Sodium0% DV0g
Fat32% DV21g
Protein12% DV6g
Carbs18% DV53g
Fiber0% DV0g
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