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Author Topic: Panforte  (Read 1574 times) Average Rating: 0
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Galina-Volga
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« on: April 04, 2008, 01:30:31 PM »

Does somebody have the recipe of Panforte? 

http://www.holycross-hermitage.com/cgi-bin/commerce.cgi?preadd=action&key=0FD7201
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« Reply #1 on: April 04, 2008, 02:05:04 PM »


http://italian-baking.suite101.com/article.cfm/panforte_di_siena

This would pretty much be the "standard" recipe.  If you can though, add like, a handful of roughly chopped, dried figs into it too.
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Galina-Volga
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« Reply #2 on: April 04, 2008, 02:29:23 PM »

Did you bake the Panforte by this recipe?  Is it good?
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« Reply #3 on: April 04, 2008, 04:25:06 PM »

Did you bake the Panforte by this recipe?  Is it good?

The cooking time and temperature are the same, as is the ingredients list (minus the dried figs).  As to the quantity of ingredients, more or less.  I have never met an Italian that follows a recipe, measurements are all done by sight.   laugh

I love Paneforte, and have had all sorts of different versions of it.  The ones I tend not to like are, surprisingly enough, the cocoa ones.
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Galina-Volga
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« Reply #4 on: April 04, 2008, 05:39:47 PM »

Do you have the recipe without butter? If yes, please share  Wink
Is Panforte really  chewy (just got the temporary crown)?  laugh
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« Reply #5 on: April 04, 2008, 06:10:35 PM »

Do you have the recipe without butter? If yes, please share  Wink
Is Panforte really  chewy (just got the temporary crown)?  laugh

The butter is actually just to grease the pan.  You could use PAM or some sort of non-stick spray instead.

It is really dense, chewy and with the nuts, it can be really crunchy.  Probably not the best with temporary dental work in.   Tongue
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« Reply #6 on: April 04, 2008, 09:05:25 PM »

   Sad  Sad

But any way I want to bake in future.
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