Siena, Italy

Panforte

Chewy, spiced, packed with nuts and fruit. Siena's medieval answer to the energy bar.

60 minTime

6 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

324kcalsame

6 gproteinsame

5 gfibresame

60minutessame

Per serving, worked out from the ingredient table.

Hazelnuts1 cup

Almonds1 cup

Candied peel (tutti frutti or candied orange peel)1 cup, chopped

Dried figs5 or 6, chopped

Maida (all-purpose flour, plain flour)½ cup

Cocoa powder (unsweetened cocoa powder)2½ tbsp

Cinnamon powder1½ tsp

Black pepper¼ tsp, ground

Nutmeg¼ tsp

Whole spicesa pinch of ground cloves

Honey½ cup

Sugar⅔ cup, plus extra for dusting

Butterfor greasing

6 steps

1Heat the oven to 160 C and toast the hazelnuts and almonds for 10 minutes. Rub off loose hazelnut skins.
2Lower the oven to 150 C. Grease and line a 20 cm tin. Mix the nuts, peel, figs, maida, cocoa and spices in a bowl.
3Heat the honey and sugar, stirring until dissolved, then boil to 115 C, the soft ball stage.
4Pour the syrup over the dry mix and stir fast, then press into the tin with a wet spoon.
5Bake 30 to 35 minutes.
6Cool completely, then dust with sugar and cut thin wedges.

Serve it like this

Cut very thin wedges and serve on a board with coffee or a small glass of sweet wine for adults.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.