Chocolate Dessert Italian

Silvia Colloca’s panpepato recipe

Name: Silvia Colloca’s panpepato recipe
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 10
Cuisine: /italian
Ingredients: 2/3 cup (100g) whole blanched almonds; 2/3 cup (100g) roasted hazelnuts, skins removed; 2 cups semi-dried figs, coarsely chopped; 1/3 cup (55g) mixed peel; 1 cup (150g) plain flour; 2 tbs Dutch cocoa powder; 2 tsp ground cinnamon; 1/2 tsp ground cloves; 1/4 tsp freshly grated nutmeg; 1 cup (350g) honey; 80g dark chocolate, chopped; 1/2 cup (110g) caster sugar

4 ratings

05m

35m

Jump to recipe

by Silvia Colloca

Cook and author

Dec 12, 2015

"We always make sure we have a few squares of panpepato, a spicy and dairy-free Italian Christmas cake that’s similar to panforte, to gift Babbo Natale (Santa) – a true lover of Italian baked goods." – Silvia Colloca

2/3 cup (100g) whole blanched almonds
2/3 cup (100g) roasted hazelnuts, skins removed
2 cups semi-dried figs, coarsely chopped
1/3 cup (55g) mixed peel
1 cup (150g) plain flour
2 tbs Dutch cocoa powder
2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp freshly grated nutmeg
1 cup (350g) honey
80g dark chocolate, chopped
1/2 cup (110g) caster sugar

Method

1.

Preheat oven to 170°C. Grease and line a 20cm x 30cm lamington pan with baking paper. Place almonds, hazelnuts, figs and peel in a large bowl. In a separate bowl, sift the flour, cocoa, spices and 1/4 teaspoon freshly ground black pepper. Stir to combine.
2.

Place honey, chocolate and sugar in a saucepan over medium heat. Bring to the boil, then reduce heat to low. Simmer, without stirring, for 2 minutes or until mixture reaches 116°C on a kitchen thermometer. Pour over nut mixture and stir to form a dark, sticky paste (if mixture doesn’t come together, add 1 tablespoon extra honey). Using a spoon, press evenly into lined pan.
3.

Bake for 30–35 minutes until just set. Cool slightly, then turn out onto a wire rack to cool completely. Cut into slices. Store in an airtight container at room temperature for up to 4 weeks.