Please share your great panforte recipe!
I usually give peach/cherry jam and homemade cookies for Christmas, but last year i skipped the cookies and my life was much easier! I'm thinking about making panforte this year, and I cut out a great recipe from somewhere a year or two ago, but can't find it. From what I recall, it involved orange zest, hazelnuts, probably some chocolate. I can't remember what else.
Do you have a great recipe to share? And how far in advance can it be made? Thanks!
This is the one I have used, and I thought it was excellent: http://www.epicurious.com/recipes/foo...
I did use dried cherries in place of the citron called for. I made 6 4-inch cakes in disposable pans instead of 2 8-inch. Grease the pans very well. You can make it a few weeks in advance, as it's better when aged a bit.
I'm going to make panforte this holiday season. I ordered many of the ingredients from www.nuts.com, so I'm ready to bake.
I'm using David Lebowitz's recipe.
My question is that I wonder if booze would compliment the fruit cake. I'm think of adding brandy to the melted chocolate, or maybe orange liquer. I think it would add "oomph" and that special holiday taste.
Opinions and experiences?
I think brandy would complement the combination of flavors (fruit, nuts, choc, spices, honey) very nicely. I looked up David Lebovitz's recipe (http://www.davidlebovitz.com/2012/02/...), and I think a couple tablespoons of brandy would be a good addition. I think brandy would be a better choice than orange liqueur.