Here is the translation from Italian to English while keeping the HTML intact:
For those who are not familiar with this sweet treat, the Panforte di Siena represents a typical confection of the Tuscan Christmas tradition. The original version is made with almonds and a mixture of honey and spices, as well as both candied and dried fruit. The flavor is very sweet, with an aftertaste of candied fruit and almonds combined with a classic hint of spices. A taste that is manifested in a lighter form in the white version, while it is much more intense in the black one.
So if you prefer that category of very aromatic and spicy sweets, then the Panforte is definitely the dessert for you. If, on the other hand, you wish to try a variant of this sweet, paired with a product that perfectly complements the blend of aromas and spices of this delicious dessert, then continue reading this recipe. We are talking about this dessert with Balsamic Vinegar of Modena IGP.
Ingredients
250 g of shelled almonds
100 g of candied orange in cubes
75 g of candied citron in cubes
75 g of strong flour
1 teaspoon (or even two, depending on taste) of Balsamic Vinegar of Modena IGP
5 g of various ground spices (nutmeg, coriander, and cloves)
150 g of orange honey
75 g of powdered sugar
75 g of powdered sugar
1 wafer from Montecatini
Preparation
First, you need to toast the almonds for about ten minutes at 150 degrees in the oven. Then, gather them in a large bowl where you will add flour, the ground spices, the mixed candied fruit of your choice, and of course, the Balsamic Vinegar of Modena IGP. Next, slowly melt the honey in a suitable saucepan, adding the powdered sugar and a heaping tablespoon of water; this will yield a syrup that should be added to the almond mixture, perfectly mixing all the ingredients together.
The final consistency should be quite compact. Once this initial process is complete, proceed to line a round mold with parchment paper; for these quantities, the indicated size is a diameter of 18 cm, which is the most classic size used for Panforte. Next, place the wafer at the bottom. Then distribute the mixture of almonds and honey, smoothing it well with the back of a spoon, and sprinkle the entire surface with plenty of powdered sugar.
Bake the Panforte at 180 degrees for about 30 minutes.
Let it cool for a few minutes and, when it is cold, sprinkle it again with the desired amount of powdered sugar.
Curiosities
As you may have noticed, in this recipe the classic sheet of wafer, which not everyone likes, has been replaced by the wafer from Montecatini. The latter is made with almonds, and thus, it undoubtedly adds much more flavor to the whole mixture.
Advice
Once cold, the Panforte di Siena flavored with Balsamic Vinegar of Modena IGP should be covered (as mentioned earlier) with a coat of white powdered sugar. This not only makes it much more delicious but, if prepared during the holidays, also gives it a distinctly Christmas version.
