Some historical notes of gingerbread, sweet of Siena tradition, very spicy and therefore considered rich in the past.
In the famous battle of Monteaperti in 1260 the Florentines, tired from the long journey, would have refreshed themselves with normal food, low in calories. The Sienese soldiers, on the other hand, would have carried gingerbread in their pockets, rounded to be better transported. The well-known energetic qualities of this food would have given them such vigor that their enemies, although numerically superior, would have been terrified of them by fleeing. Thus, the historic victory would be born. Legends aside, gingerbreads were considered prized sweets especially for the presence of pepper, a very rare and expensive commodity, imported from the Orient. It was believed to have aphrodisiac properties. Its importance was such that it was accepted everywhere as an exchange commodity and even in place of coins.
Anecdotes aside, the tradition of this dessert, which is generally consumed during the Christmas period, is still dear to the Sienese and we reveal its family recipe for a mold of about 20 cm in diameter.
Ricetta per un diametro di 20 cm.
AuthorToscane DI GustoCategoryCakes, Desserts, Tuscan Tradition RecipesDifficultyAdvanced
Prep Time20 minsCook Time35 minsTotal Time55 mins 100 g walnuts150 g flour10 g spices for panforte (cinnamon, coriander,150 g diced candied orange50 g diced candied cedar50 g diced candied melon200 g almonds with skin150 g icing sugar4 dried figs2 spoons of bitter cocoa powder2 spoons of honey1 coffee spoon of ground pepper1 host1Cut the wafer into the shape of the mold you wish to use, considering the height of the edge of the circle of 4 cm more. Make small cuts on this surface at a distance of about 3 cm from each other and lined inside your circle with the host.
In a bowl put the flour, the candied fruit, 8 grams of spices (leave about 2 grams aside to cover the gingerbread after being baked).
Add pepper, chopped figs and cocoa to the mixture.
In the meantime, cook the coarsely chopped almonds and walnuts in the oven for 5 minutes and add them to the mixture.
2In a saucepan, put the water with the honey and the icing sugar, cook over a low heat, stirring constantly. When you see that it begins to make bubbles, pour it into the bowl with the other ingredients and, stirring quickly, immediately pour the mixture into the circle.
With wet hands push the mixture so that it adheres well and no air bubbles form inside.
Then, bake at 120 ° for about 30/35 minutes.
After cooked, rest the gingerbread in the oven and remove it only when it has cooled, taking care to sprinkle it on top with the spices previously set aside.
Ingredients
100 g walnuts150 g flour10 g spices for panforte (cinnamon, coriander,150 g diced candied orange50 g diced candied cedar50 g diced candied melon200 g almonds with skin150 g icing sugar4 dried figs2 spoons of bitter cocoa powder2 spoons of honey1 coffee spoon of ground pepper1 hostDirections
1Cut the wafer into the shape of the mold you wish to use, considering the height of the edge of the circle of 4 cm more. Make small cuts on this surface at a distance of about 3 cm from each other and lined inside your circle with the host.
In a bowl put the flour, the candied fruit, 8 grams of spices (leave about 2 grams aside to cover the gingerbread after being baked).
Add pepper, chopped figs and cocoa to the mixture.
In the meantime, cook the coarsely chopped almonds and walnuts in the oven for 5 minutes and add them to the mixture.
2In a saucepan, put the water with the honey and the icing sugar, cook over a low heat, stirring constantly. When you see that it begins to make bubbles, pour it into the bowl with the other ingredients and, stirring quickly, immediately pour the mixture into the circle.
With wet hands push the mixture so that it adheres well and no air bubbles form inside.
Then, bake at 120 ° for about 30/35 minutes.
After cooked, rest the gingerbread in the oven and remove it only when it has cooled, taking care to sprinkle it on top with the spices previously set aside.
