Full of nuts, warming spices, dark chocolate, and raisins, this panpepato recipe is a rich dessert full of different textures and flavors. Commonly served over the Christmas season, panpepato is perfect for anyone who enjoys spiced flavors, nuts, and the richness of chocolate.
To make the panpepato, dark chocolate is melted with a hot honey syrup before being mixed with nuts, flour, spices, and soaked raisins. Then, the mixture gets shaped into a round loaf before being baked in the oven. Cut into slices, this dessert is crunchy with the nuts while also having a delicious fudginess from the chocolate and honey syrup.
What is Panpepato?
Panpepato, otherwise known as peppered bread, is a cake that originated in Italy. It commonly includes nuts like almonds and hazelnuts, and spices like cinnamon, nutmeg, and black pepper. This dessert originated in the Middle Ages, but is still a favorite in Italy today.
Pro Tips
- For added flavor, you can toast the nuts before using them in the panpepato recipe.
- Feel free to use other types of nuts if desired. Cashews, pistachios, or pecans would all be delicious in this recipe, although less traditional.
- For added festive flavor, you could add some orange zest to the panpepato.
- Soaking the raisins in water helps plump them up before they are added to the dessert. However, you could also soak them in rum or wine for added flavor.
Frequently Asked Questions
What is the Difference Between Panpepato and Panforte?
Both panpepato and panforte are similar in that they contain nuts and spices like cinnamon and nutmeg. However, panpepato contains chocolate and pepper whereas panforte does not.
What is Panpepato in English?
Panpepato translates to “peppered bread” in English due to its spicy flavor.
Is Panpepato a Healthy Treat?
Although it contains plenty of honey, panpepato is for the most part a healthy treat as it is full of nuts and dark chocolate. As a result, it has plenty of fiber, healthy fats, and protein, along with flavonoids from the dark chocolate.
How to Store Panpepato
The panpepato can be stored in a sealed container at room temperature for up to 2 to 3 weeks. However, for longer storage, you could also freeze it for up to 3 months.
Ingredients
How to Make Panpepato
Place the dark chocolate in a bowl. Pour the honey syrup over the dark chocolate, and stir the mixture until melted.
Soak the raisins in a bowl of cold water.
Stir the nuts, flour, spices, and drained raisins into the bowl, and stir until combined.
Combine the honey and water in a saucepan. Bring it to a boil while stirring continuously.
Pour the mixture on a parchment-lined baking sheet and press it into a round loaf. Bake it in a 350 F (180 C) oven for 20 minutes.
Place the dark chocolate in a bowl. Pour the honey syrup over the dark chocolate, and stir the mixture until melted.
Allow it to cool before serving.
Stir the nuts, flour, spices, and drained raisins into the bowl, and stir until combined.
Pour the mixture on a parchment-lined baking sheet and press it into a round loaf. Bake it in a 350 F (180 C) oven for 20 minutes.
Allow it to cool before serving.
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