The candied ginger jewels, the toasted hazelnuts, the smooth chunks of Perugina’s Bittersweet Chocolate Bar—it all comes together and in one solid bite sings: “Let it snow, let it snow, let it snow!”
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Ingredients
- 1/2 cup dates (pitted)
- 1/4 cup honey
- 2/3 cup almond flour
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 4 teaspoons cocoa
- 1/8 teaspoon cloves (ground)
- Juice from 1 orange
- Zest for ½ orange
- 1 cup hazelnuts (toasted)
- 1 cup walnuts (toasted)
- 3/4 cup candied ginger (chopped)
- 2 ounces Perugina Bittersweet Chocolate Bar (chopped)
Instructions
- Preheat oven to 350°F.
- In a food processor, blend the dates until they form a sticky paste. Add the honey, almond flour, salt, cinnamon, cocoa, ground cloves, orange juice, and orange zest. Pulse food processor until well combined.
- Place mixture in a bowl. Fold in hazelnuts, walnuts, ginger, and chocolate. Press dough into a greased baking dish (I used a 9-inch tart pan, but a 8×8 square dish would also work). Bake for 30-40 minutes, until slightly browned on top.
- Panforte will be quite dense – cut with a sharp knife into small wedges.
- Category: Dessert, Dolci
- Cuisine: Italian-Inspired
Frequently Asked Questions
What kind of sea bass should I use for the Bruschetta Baked Sea Bass?
You can use any fresh white sea bass, but look for options like branzino or striped bass for the best flavor and texture.
How do I prepare the candied ginger for the Panforte?
Chop the candied ginger into small pieces to evenly distribute its flavor throughout the Panforte, ensuring a balanced taste in each bite.
Can I substitute the toasted hazelnuts in the Panforte?
Yes, you can substitute toasted hazelnuts with other nuts like almonds or walnuts, but keep in mind the flavor profile will slightly change.
