Panforte LaRena

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Panforte LaRena this is my version of a Panforte using sorghum syrup.

My recipes are grain free, refined sugar free, and many are dairy free. Those of us with autoimmune illnesses and allergies feel better when we eat this way. My health is improving and so are my energy levels. Join me on a dietary journey that doesn’t include grains or refined sugar.

I have been trying desperately to add a recipe card to my blog and all my posts. I have only been doing it to my new recipes. I am hoping to go back and get all my recipes formatted and on a recipe card. It is a lot of work and because I am teaching myself it is taking forever. I am sure there is a simpler way. I am learning lots and getting frustrated because what used to take about thirty minutes now can take as long as an hour. Sometimes I hit the wrong button and then I have to start all over. I am in my 50’s and don’t learn as quickly as I did when I was young. Not to mention I am not what I would call computer literate. There are all these words that are foreign to me. I have no idea what kind of setting I want to use as I don’t even know what the terms they use mean.

This recipe was made for Christmas but didn’t make it onto my blog. It is my version of an Italian Panforte. Panforte is a dessert that in my opinion is a type of fruitcake. In the USA fruitcake does not have the best reputation. This is totally different and tasting and has a very vibrant and lightly sweetened fruit. I made candied citrus and dried cranberries to go inside this Panforte. Please remember that European desserts are not usually as sweet as desserts in the USA.

After much research, I found a new sweetener that I can use. It is Sorghum syrup. I think it has a slight molasses-like flavor.

Panforte LaRena

A traditional Italian chewy dessert with dried candied fruit and nuts
Prep Time15 mins
Cook Time50 mins
Resting Time10 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: Italian
Servings: 40 cookies

Ingredients

  • 1 cup roasted almonds
  • 1 cup roasted hazelnuts
  • 1/2 cup roasted pecans
  • 1 cup candied orange peel recipe on my blog
  • 1/2 cup candied lemon peel recipe on my blog
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/4 tsp nutmeg
  • 1/8 tsp white pepper
  • 1/8 tsp pink salt
  • 3/4 cup cassava
  • 1/2 cup sorghum
  • 1/4 cup monk fruit sugar
  • 1/8 cup coconut oil

Instructions

  • Preheat oven to 350 F. Place the almonds, hazelnuts, and pecans on a separate sheet pans to roast. The nuts will all roast at different times. Roast pecans for approximately 5 minutes remove from oven and set aside. Roast hazelnuts 10 - 15 minutes remove from oven and set aside. Roast almonds for ten minutes remove and stir. 
  • Once almonds have cooled slightly place in food processor and coarsely chop. Pour into a large mixing bowl.
  • Once hazelnuts have roasted place inside a towel and rub until the dark peel from the outside rubs off. It's ok if not all the nuts are white. Place in food processor and coarsely chop pour into a bowl.
  • Place roasted pecans into a food processor and chop.

Don't turn off oven. Reduce heat to 325.

  • Place dried candied fruit into a bowl with nuts.
  • Add cassava flour and seasonings.
  • In a deep pot place monk fruit sugar, sorghum syrup, maple syrup, and coconut oil. Cook and bring to a boil. Stir until it comes to a simmer. 
  • Allow to boil. Using a candy thermometer bring the syrup to a softball approximately 240 degrees.
  • Remove syrup from the heat and stir into the bowl of fruit and nut mixture. Stir until thoroughly combined.
  • Wrap a rectangular tart pan with tin foil and place inside a 1/4 sheet cake pan. Pour Panforte mixture into a rectangular tart pan with removable bottom. Place Panforte into a 325 degree F oven. Bake 30 - 35 minutes. Don't overcook.
  • Place Panforte into a 325 degree F oven. Bake 30 - 35 minutes. Don't overcook. Remove from oven and allow to cool slightly. 
  • When warm to the touch remove the tart pan from the 1/4 sheet cake pan and tin foil. Using oven mitts push up the bottom of the pan up and remove the Panforte and tart pan bottom. Allow to cool and cut into small bars or other shapes with a sharp knife. Place into an airtight container and store for up to 1 month.

Notes

Nutrition Facts are based on one cookie square. This recipe makes approximately 40 cookies. 
Nutrition Facts
Servings 40.0
Amount Per Serving
calories 88
% Daily Value *
Total Fat 5 g 8 %
Saturated Fat 1 g 5 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 18 mg 1 %
Potassium 109 mg 3 %
Total Carbohydrate 10 g 3 %
Dietary Fiber 1 g 5 %
Sugars 5 g  
Protein 1 g 3 %
Vitamin A 0 %
Vitamin C 5 %
Calcium 2 %
Iron 3 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
 
 
 

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