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Ingredients
- 1 cup flour
- 1/2 cup almonds
- 1/2 cup honey
- 1/3 cup powdered unsweetened Dutch cocoa
- 1/3 cup candied fruit
- 1 tsp cinnamon
- 1 tsp chopped cloves
- milk or water
- Icing:
- 16 ounces unsweetened baking chocolate
Directions
- Mix all ingredients together in a bowl-except chocolate for icing. Add milk or water until the dough is smooth and sticky with some substance to it. Place parchment paper on cookie sheet and place dough in shape of a round âcupolaâ. Or place in small cake pan covered with parchment paper. Place in oven preheated to 350 degrees. Bake for 90 minutes. Remove from oven. Place in a cool,humid place covered for 10-15 days. Then melt the dark baking chocolate in a double boiler and spread the chocolate on tops and sides of the Pampepato Serve when chocolate has hardened to form an icing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 6 servings | |
| Calories 572 | |
| Calories from Fat 348 | 61% |
| Total Fat 41.57g | 52% |
| Saturated Fat 24.73g | 99% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 22mg | 1% |
| Potassium 707mg | 20% |
| Total Carbs 65.29g | 17% |
| Dietary Fiber 14.1g | 47% |
| Sugars 25.9g | 17% |
| Protein 12.81g | 20% |
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