The panpepato or panpapato is a typical Christmas dessert from central-northern Italy, claimed by both Ferrara and Umbria. It has ancient origins, traditionally dating back to the 15th century, and is named for its spice richness. There are many passed-down ways to prepare it, making it a popular dessert that triumphs on the tables of Terni villages even up to Easter. Tradition, indeed, suggests that at least one Panpepato is saved for the Resurrection feast. Every family has its recipe with the appropriate variations, but the base ingredients remain the same. If you want to make it gluten-free, ensure all ingredients are certified, replace the flour with rice flour in the same quantities, and if you’re unsure about the must, you can substitute it with coffee.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, Christmas
Ingredients
- 5.3 oz walnuts
- 5.3 oz hazelnuts
- 5.3 oz almonds
- 5.3 oz raisins
- 5.3 oz candied orange
- 3.5 oz candied citron
- 3.5 oz honey
- 7 oz dark chocolate
- 3.5 oz flour (or gluten-free rice flour)
- 5.3 oz sugar
- 3.5 oz unsweetened cocoa powder
- 1 tsp black pepper
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 2 tbsp must (or coffee)
Tools
- 2 Baking trays
- 2 Bowls
- 1 Spatula
- 1 Knife
Steps
Toast the nuts in the oven, remove the skins, and chop coarsely.
Melt the dark chocolate using a double boiler or microwave.
Soak the raisins for 10 minutes in lukewarm water.
Drain and rinse under cold water.
Dry the raisins with a kitchen cloth.
Combine the nuts, candied fruits, raisins, and honey in a bowl.
Add the sifted flour, cocoa, and spices.
Mix the ingredients well.
Form dough balls the size of an apple and place them on a baking tray lined with parchment paper. Let them rest covered with a cotton cloth in a cool place for at least 6 hours, preferably overnight.
Bake in a preheated static oven at 338°F for about 15-20 minutes. Remove from oven and let cool well. Wrap with parchment paper and then aluminum foil.
Tips
They keep in a cool place for up to 1 month.
FAQ
Can the must be replaced?
Yes, the must can be replaced with the same amount of unsweetened coffee.
Can I change the amount of pepper?
The uniqueness of this dessert is the pepper, but you can adjust to your taste.
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