{"id":26870,"date":"2021-12-17T12:24:36","date_gmt":"2021-12-17T11:24:36","guid":{"rendered":"https:\/\/jagodzianka.com.pl\/?p=26870"},"modified":"2021-12-17T12:24:36","modified_gmt":"2021-12-17T11:24:36","slug":"panforte","status":"publish","type":"post","link":"https:\/\/jagodzianka.com.pl\/?p=26870","title":{"rendered":"Panforte"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2021\/12\/20211215_134634-768x1024.jpg\" alt=\"\" class=\"wp-image-26871\" srcset=\"https:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2021\/12\/20211215_134634-768x1024.jpg 768w, https:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2021\/12\/20211215_134634-225x300.jpg 225w, https:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2021\/12\/20211215_134634-1152x1536.jpg 1152w, https:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2021\/12\/20211215_134634-1536x2048.jpg 1536w, https:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2021\/12\/20211215_134634-scaled.jpg 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-dark-gray-color has-text-color\"><strong>Panforte to w\u0142oski specja\u0142 bo\u017conarodzeniowy rodem ze Sieny. Konsystencj\u0105 przypomina nugat, lekko ci\u0105gn\u0105cy,\u00a0z du\u017c\u0105 ilo\u015bci\u0105 orzech\u00f3w i suszonych owoc\u00f3w, a wszystko okraszone aromatem przypraw korzennych. To moja druga ods\u0142ona tego ciasta. Troch\u0119 j\u0105 zmodyfikowa\u0142am \ud83d\ude09<\/strong><\/p>\n\n\n\n<ul class=\"has-dark-gray-color has-text-color wp-block-list\"><li><strong>150 g orzech\u00f3w laskowych (w sk\u00f3rce)<\/strong><\/li><li><strong>150 g migda\u0142\u00f3w (w sk\u00f3rce)<\/strong><\/li><li><strong>75 g orzech\u00f3w w\u0142oskich <\/strong><\/li><li><strong>150 g pokrojonych suszonych moreli<\/strong><\/li><li><strong>130 g suszonych fig, z grubsza posiekanych<\/strong><\/li><li><strong>50 g m\u0105ki pszennej<\/strong><\/li><li><strong>1 \u0142y\u017cka kakao<\/strong><\/li><li><strong>30 g gorzkiej czekolady<\/strong><\/li><li><strong>3<\/strong> <strong>&#8211; 4 \u0142y\u017cki posiekanej kandyzowanej sk\u00f3rki pomara\u0144czowej<\/strong><\/li><li><strong>1\/2 szklanki suszonej \u017curawiny<\/strong><\/li><li><strong>1 \u0142y\u017ceczka cynamonu<\/strong><\/li><li><strong>p\u00f3\u0142 \u0142y\u017ceczki \u015bwie\u017co startej ga\u0142ki muszkato\u0142owej<\/strong><\/li><li><strong>p\u00f3\u0142 \u0142y\u017ceczki zmielonych go\u017adzik\u00f3w<\/strong><\/li><li><strong>szczypta bia\u0142ego pieprzu<\/strong><\/li><li><strong>100 g cukru<\/strong> <strong>trzcinowego<\/strong><\/li><li><strong>150 g miodu<\/strong><\/li><li><strong>30 g mas\u0142a<\/strong><\/li><li><strong>100 ml likieru pomara\u0144czowego<\/strong><\/li><li><strong>kr\u0105\u017cek waflowy  (opcjonalnie)<\/strong><\/li><li><strong>cukier puder do opr\u00f3szenia<\/strong><\/li><\/ul>\n\n\n\n<p class=\"has-dark-gray-color has-text-color\"><strong>Na dno tortownicy o \u015brednicy 23 cm w\u0142o\u017cy\u0107 waflowy kr\u0105\u017cek. Boki tortownicy dok\u0142adnie wysmarowa\u0107 mas\u0142em. <\/strong><\/p>\n\n\n\n<p class=\"has-dark-gray-color has-text-color\"><strong>W wi\u0119kszym naczyniu umie\u015bci\u0107: orzechy laskowe, w\u0142oskie, migda\u0142y, suszone owoce i kandyzowan\u0105 sk\u00f3rk\u0119 z pomara\u0144czy. Doda\u0107 przesian\u0105 m\u0105k\u0119 pszenn\u0105, kakao i przyprawy. Wymiesza\u0107 dok\u0142adnie z bakaliami.<\/strong><\/p>\n\n\n\n<p class=\"has-dark-gray-color has-text-color\"><strong>W garnku umie\u015bci\u0107 cukier, mi\u00f3d i mas\u0142o. Podgrzewa\u0107 wolno do momentu rozpuszczenia si\u0119 wszystkich sk\u0142adnik\u00f3w (koniecznie cukru). Kiedy mieszanka zacznie si\u0119 pieni\u0107 zdj\u0105\u0107 z ognia, doda\u0107 czekolad\u0119 &#8211; wymiesza\u0107 aby czekolada si\u0119 rozpu\u015bci\u0142a. Gor\u0105cy syrop oraz likier pomara\u0144czowy  natychmiast przela\u0107 na bakalie i dobrze, energicznie wymiesza\u0107 (masa bakaliowa b\u0119dzie t\u0119\u017ca\u0142a), by nie pozosta\u0142y widoczne suche sk\u0142adniki.<\/strong><\/p>\n\n\n\n<p class=\"has-dark-gray-color has-text-color\"><strong>Do formy wy\u0142o\u017conej waflem prze\u0142o\u017cy\u0107 mas\u0119 bakaliow\u0105, wcisn\u0105\u0107 j\u0105 w dno, wyr\u00f3wna\u0107 (pomagaj\u0105c sobie zwil\u017conymi wod\u0105 d\u0142o\u0144mi).<\/strong><\/p>\n\n\n\n<p class=\"has-dark-gray-color has-text-color\"><strong>Piec w temperaturze 165\u00baC (piek\u0142am z termoobiegiem) przez oko\u0142o 40 minut a\u017c\u00a0powierzchnia panforte b\u0119dzie pokryta malutkimi b\u0105belkami. Wyj\u0105\u0107 z piekarnika, wystudzi\u0107, wyj\u0105\u0107 z formy. Pocz\u0105tkowo upieczone panforte b\u0119dzie mi\u0119kkie z wierzchu, st\u0119\u017ceje podczas studzenia. Opr\u00f3szy\u0107 grubo cukrem pudrem.<\/strong><\/p>\n\n\n\n<p class=\"has-dark-gray-color has-text-color\"><strong>Panforte mo\u017cna przechowywa\u0107 do 3\u00a0miesi\u0119cy, w szczelnej puszce, w temperaturze pokojowej.<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1019\" src=\"https:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2021\/12\/20211215_140001-1024x1019.jpg\" alt=\"\" class=\"wp-image-26875\" srcset=\"https:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2021\/12\/20211215_140001-1024x1019.jpg 1024w, https:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2021\/12\/20211215_140001-300x298.jpg 300w, https:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2021\/12\/20211215_140001-150x150.jpg 150w, https:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2021\/12\/20211215_140001-768x764.jpg 768w, https:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2021\/12\/20211215_140001-1536x1528.jpg 1536w, https:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2021\/12\/20211215_140001-2048x2037.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2021\/12\/20211215_134701-768x1024.jpg\" alt=\"\" class=\"wp-image-26876\" srcset=\"https:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2021\/12\/20211215_134701-768x1024.jpg 768w, https:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2021\/12\/20211215_134701-225x300.jpg 225w, https:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2021\/12\/20211215_134701-1152x1536.jpg 1152w, https:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2021\/12\/20211215_134701-1536x2048.jpg 1536w, https:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2021\/12\/20211215_134701-scaled.jpg 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"713\" src=\"https:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2021\/12\/20211215_140127-1024x713.jpg\" alt=\"\" class=\"wp-image-26877\" srcset=\"https:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2021\/12\/20211215_140127-1024x713.jpg 1024w, https:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2021\/12\/20211215_140127-300x209.jpg 300w, https:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2021\/12\/20211215_140127-768x535.jpg 768w, https:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2021\/12\/20211215_140127-1536x1070.jpg 1536w, https:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2021\/12\/20211215_140127-2048x1427.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Panforte to w\u0142oski specja\u0142 bo\u017conarodzeniowy rodem ze Sieny. Konsystencj\u0105 przypomina nugat, lekko ci\u0105gn\u0105cy,\u00a0z du\u017c\u0105 ilo\u015bci\u0105 orzech\u00f3w i suszonych owoc\u00f3w, a wszystko okraszone aromatem przypraw korzennych. To moja druga ods\u0142ona tego ciasta. Troch\u0119 j\u0105 zmodyfikowa\u0142am \ud83d\ude09 150 g orzech\u00f3w laskowych (w sk\u00f3rce) 150 g migda\u0142\u00f3w (w sk\u00f3rce) 75 g orzech\u00f3w w\u0142oskich 150 g pokrojonych suszonych moreli &hellip; <a href=\"https:\/\/jagodzianka.com.pl\/?p=26870\" class=\"more-link\">Czytaj dalej <span class=\"screen-reader-text\">Panforte<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[6],"tags":[],"class_list":["post-26870","post","type-post","status-publish","format-standard","hentry","category-kulinaria"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=\/wp\/v2\/posts\/26870","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=26870"}],"version-history":[{"count":6,"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=\/wp\/v2\/posts\/26870\/revisions"}],"predecessor-version":[{"id":26882,"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=\/wp\/v2\/posts\/26870\/revisions\/26882"}],"wp:attachment":[{"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=26870"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=26870"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=26870"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}