Panpepato or pampepato is a typical Christmas cake from some areas of Umbria and Emilia Romagna. It is a mixture based on chopped dried fruit, flavored with cinnamon and pepper shaped in a round shape and baked in the oven. Like all regional recipes, there are also many versions for this one, this is the one I tried, which, I must say, I liked it a lot! The scent of gingerbread makes a lot of Christmas and it is what I am looking for from desserts in this period, so I will continue on this path also in the next few days, also because, as I understand it, you are really enjoying them: * Girls today I am submerged by cards, so I leave you to the recipe and go flying !!!! kisses :*
How to make gingerbread
First, soak the raisins in lukewarm water for about 20 minutes to soften.
Put the hazelnuts, almonds and walnuts in the mixer and chop everything together not too finely.
Transfer them to another bowl with candied fruit, spices and raisins, after having squeezed them gently.
Finally add the melted chocolate and honey, and then the flour.
Mix until you get a homogeneous mixture, divide it into 2 parts and give each a rounded shape.
Place the two spheres on a baking sheet lined with parchment paper and cook for 30-35 minutes in a static oven, preheated to 170 ° C.
Let the gingerbread cool before serving.