Gingerbread

Ingredients

• 100 g of hazelnuts 
• 100 g of almonds 
• 100 g of walnuts 
• 100 g of raisins 
• 150 g dark chocolate ( 64% cocoa)
• 200 g of honey 
• 180 g of 00 flour 
• 2 teaspoons of ground cinnamon 
• 1 teaspoon ground nutmeg 
• 1 pinch of black pepper 

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Instructions

• Preparation of ingredients:
  • Lightly toast the hazelnuts , almonds and walnuts in a non-stick pan to bring out their aroma.
  • Soak the raisins in warm water for about 10 minutes, then drain and dry them.
• Melting the chocolate and honey:
  • In a small saucepan over a bain-marie, melt the dark chocolate until it reaches a smooth consistency.
  • In another saucepan, heat the honey until it becomes fluid, avoiding bringing it to the boil.
• Assembling the dough:
  • In a large bowl, mix the 00 flour , cinnamon , nutmeg and black pepper .
  • Add the previously prepared hazelnuts , almonds , walnuts and raisins .
  • Pour the melted chocolate and hot honey into the bowl, mixing all the ingredients well until you obtain a smooth mixture.
• Training and cooking:
  • Shape the dough into a round or oval shape, typical of Panpepato .
  • Place the cake on a baking tray lined with baking paper.
  • Bake in a preheated oven at 180°C for about 30 minutes, until the surface is golden.
• Cooling and serving:
  • Once cooked, remove the Panpepato from the oven and leave it to cool completely on a rack.
  • Serve it sliced, accompanied by a good sweet wine or a spiced tea.