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Print Recipe
Tuscan Pie "Panforte di Siena" Recipe
One of the variants of the famous Italian pie. You can bake it for a festive tea party in advance, which is very convenient on new year's days. Stored in the refrigerator for two to three weeks. I've been baking Stollen in advance for years, a Christmas cake and a cake like that, all Packed up, waiting in the wings. Think and You use to anyone.
Cook Time 80 minutes
Servings
Ingredients
Cook Time 80 minutes
Servings
Ingredients
Instructions
  1. To prepare the products.
    To prepare the products.
  2. Nuts to be heated on a dry pan, chopped walnuts, peel and chop the almonds.
    Nuts to be heated on a dry pan, chopped walnuts,
peel and chop the almonds.
  3. The oven to turn on to warm up. Mix flour, baking powder, salt and spices. Add to dry a mixture nuts, barberry and figs.
    The oven to turn on to warm up.
Mix flour, baking powder, salt and spices.
Add to dry a mixture nuts, barberry and figs.
  4. Sugar, 1 tbsp water and honey melt, pour hot to the dry mixture.
    Sugar, 1 tbsp water and honey melt, pour hot to the dry mixture.
  5. Stir until smooth crumbs.
    Stir until smooth crumbs.
  6. Put in a form greased with butter, (silicone is ideal). Compacted by removing gaps. Form of take 18-22 see.
    Put in a form greased with butter, (silicone is ideal). Compacted by removing gaps.
Form of take 18-22 see.
  7. Bake at 160 degrees, 35 to 40 minutes.
    Bake at 160 degrees, 35 to 40 minutes.
  8. The finished cake leave for 5 minutes in pan, then transfer to the grill, cool. Wrap in greaseproof paper and put into the refrigerator until the right moment.
    The finished cake leave for 5 minutes in pan, then transfer to the grill, cool. Wrap in greaseproof paper and put into the refrigerator until the right moment.
  9. Serve with tea, with a Cup of coffee... Sweet, nutty... Mmmmmm...!!!
    Serve with tea, with a Cup of coffee...
Sweet, nutty... Mmmmmm...!!!

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