Panpepato

17/11/2023

Panpepato is a typical dessert of Italian cuisine, especially from the central regions like Umbria and Tuscany. It is very similar to panforte but with the addition of pepper, which gives it a slightly spicy taste. Here is the recipe for making panpepato:

Ingredients

300 g of honey
200 g of sugar
300 g of flour
100 g of toasted almonds
100 g of toasted hazelnuts
100 g of walnuts
100 g of mixed candied fruits (orange, citron, etc.)
100 g of dark chocolate
1 tablespoon of unsweetened cocoa powder
1 teaspoon of ground cinnamon
1/2 teaspoon of grated nutmeg
1/2 teaspoon of ground cloves
A pinch of ground black pepper
Grated zest of 1 orange and 1 lemon
Wafer paper for sweets (to line the base)

Preparation

In a saucepan, melt the honey with the sugar over low heat and let cool.
Toast the almonds and hazelnuts in the oven or in a pan and chop the walnuts.
Roughly chop the dark chocolate and the candied fruits.
In a large bowl, mix the flour with the cocoa, cinnamon, nutmeg, cloves, and pepper.
Add to the flour and spice mixture the almonds, hazelnuts, walnuts, chocolate, candied fruits, and grated zests.
Pour the melted honey and sugar into the bowl with the other ingredients and mix vigorously until you get a homogeneous mixture.
Line the bottom of one or more cake pans with the wafer paper and fill them with the mixture, pressing down well.
Bake in a preheated oven at 160° C for about 30-40 minutes. The panpepato is ready when the surface appears firm to the touch.
Let it cool completely before unmolding.

Curiosity

Panpepato is an ancient sweet, with origins dating back to the Middle Ages when spices were a precious sign of wealth and well-being. In some places, panpepato is considered a good luck charm, especially during the Christmas holidays.

Remember that this dessert is even more delicious if left to rest for a few days before serving; this allows the aromas of the spices to blend better with the other ingredients. Happy preparation and tasting!