1/3 cup sultana raisins 1/3 cup toasted hazelnuts 1/3 cup peeled almonds 1/3 cup mixed candied fruit 1/3 cup walnuts shelled salt and pepper to taste nutmeg to taste 1/3 cup chocolate morsels 10 ounces honey + 3 ½ ounces for glazing 1 ¾ cup flour
In a food processor, chop the raisins, hazelnuts, almonds, candied fruits and walnuts to form a coarse mixture.
Pour into a container large enough to hold the mixture of fruit and nuts prepared above.
Add the salt, pepper, chocolate morsels and grated nutmeg.
Add the honey and stir.
Add the flour to form a firm dough.
Shape the dough into small loaves.
Glaze each loaf with honey. Bake in a preheated 375° oven for 15 minutes.
A dessert with unique sensations that is paired with a passito wine that is golden yellow in color, with aromas that recall peaches and honey and that is sweet, mellow and fresh. The sensations are intense and persistent with a slightly bitter finish that leaves a taste between must and balsamic in the mouth. A well-structured dessert wine. Muffato della Sala I.G.T.
The Pan Pepato's dough must be carefully kneaded to mix the ingredients as well as possible. The shape may vary according to preferences, but it is advisable to make biscuits that are not too small to prevent them from drying out easily.