Panforte
Ingredients
- 50 g almonds, raw whole
- 50 g hazelnuts, roasted
- 45 g figs, dried roughly chopped
- 30 g apricot, dried roughly chopped
- 30 g mixed peel
- 55 g flour, white, plain
- 14 g cocoa powder
- 2 tsp cinnamon
- 1 tsp clove, ground
- 1/4 tsp pepper ground
- 40 g dark chocolate, 70% roughly chopped
- 120 g honey
- 25 g sugar, caster
Instructions
- In a saucepan over medium heat dissolve sugar, honey and chocolate. Bring to the boil.
- Reduce heat to a simmer and cook for 2 minutes without stirring.
- In a large bowl mix nuts and dried fruit. Sift over flour, cocoa powder and spices. Stir.
- Add the honey chocolate mix and continue stirring until it forms a paste.
- Place mix into a lined 20cm round cake tin. Wet a spoon and use it to flatten the mix.
- Bake in a preheated oven at 180˚C for 20 minutes, or until just set.
- Leave to cool and firm up further in cake tin.
- Once cold, turn out onto a chopping board and cut into slim wedges (slice as you need rather than all at once).
- Store uncut panforte in an airtight container.
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