Looking for some simple, make-ahead Christmas inspiration this week? Try these totally irresistible rich, crunchy walnut bites. A darker, sturdier, more rustic version of the Italian panforte, they offer a pungent, forward flavor, royally laced with freshly ground black pepper, cinnamon, cocoa powder, candied ginger, black currants, and walnut halves. Panpepato – literally peppered bread – was created in the 17th century when Italy began importing spices from Asia. Spices became a sign of wealth, and this spiced sweet quickly became a Christmas specialty. There are many variations, and some might include a mix of almonds, hazelnuts, and pine nuts, and a dose of nutmeg. Some are even covered with a layer of chocolate icing.
This version is ideal as an addition to a cheese course (a nicely aged Parmiggiano-Reggiano and a sip of vin santo works for us), teamed up with a slice of aged sheep’s milk cheese (stack the two on a toothpick and serve as an appetizer), or serve it as the crunchy companion to a light sorbet for something altogether different.
Walnut Bites: Italian Panpepato
Makes about 42 (1 ½ inch; 3 cm) bites
Equipment: a 9 x 9 -inch (23 x 23 cm) baking pan, lined with baking parchment
Ingredients
1/2 cup (70 g) organic dried black currants
3 tablespoons sweet red wine, such as vin santo, vin doux naturel
2 tablespoons (30 g) unsalted butter
3/4 cup (150 g) organic muscovado sugar
1/4 cup (60 ml) intensely-flavored organic honey, such as chestnut
1/2 teaspoon fine sea salt
1 cup (125 g) organic candied ginger, cut into tiny cubes
2 cups (200 g) organic walnut halves
3 dried organic figs, stems removed, chopped
1/4 cup (40 g) organic spelt flour
1 tablespoon coarse, freshly ground black pepper (such as Timut)
1 tablespoon organic unsweetened cocoa powder
1 teaspoon ground cinnamon, preferably Vietnamese cassia
Method
1. In a small bowl, soak the currants in the wine for about 20 minuters to soften the fruit.
2. Center a rack in the oven. Preheat the oven to 350°F (180°C).
3. In a small saucepan, melt the butter over low heat. Add the sugar, honey, and salt, heating just until blended. Cool slightly.
4. In a large bowl, combine the currants and wine. Add the candied ginger, walnuts, and figs and stir to evenly coat all three. In another small bowl, combine the flour, pepper, cocoa powder, and cinnamon, and stir to blend. Add the flour mixture to the currant mixture. Stir to evenly coat the mix. Add the butter mixture and stir again to blend evenly. The mixture will be very dense and sticky. Spoon the mixture into the parchment-lined pan and smooth it out with a spatula, pressing down to compact it well.
5. Place the pan in the oven and bake until bubbly, dark, and fragrant, 30 to 35 minutes. The walnut bites will be sticky and soft, but will firm up as they cool in the pan.
6. Once cooled, cut the panpepato into small squares. (Store in an airtight container at room temperature for up to 3 weeks.)
Wine suggestion
These work beautifully with a glass of Champagne as an appetizer. If serving with a cheese course, try an Italian vin santo, or a French vin doux naturel, such as the Grenache-based Rasteau from the southern Rhône.
This is a Nourish the Planet recipe, part of a collaborative series by Patricia Wells and Emily Buchanan.
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