<p>This sumptuous Italian winter recipe is packed with fruits and nuts and is sure to add to your baking repertoire. Panforte can be served at the end of a meal with tea or coffee or packaged for the holiday gift-giving season.</p>
<p>This sumptuous Italian winter recipe is packed with fruits and nuts and is sure to add to your baking repertoire. Panforte can be served at the end of a meal with tea or coffee or packaged for the holiday gift-giving season.</p>
Ingredients

    75 g / 1/2 cup toasted and chopped hazelnuts

    75 g / 1/2 cup chopped walnuts

    50 g / 1/3 cup whole-wheat flour

    75 g / 1/2 cup candied and diced orange peel

    120 g / 1 cup Diced Prunes or Prune Bits

    50 g / 1/3 cup chopped candied ginger

    75 g / 1/4 cup mild creamy honey

    30 ml / 2 tablespoons water

    60 g / 1/3 cup demerara sugar

    Pinch of salt

    1 teaspoon ground cinnamon

    2 tablespoons powdered sugar

Print Recipe

Instructions

    Preheat the oven to 300F (150C). Oil a 7-inch [16 cm] springform cake pan and line the base with parchment paper.

    In a bowl, mix together the hazelnuts, walnuts, flour, candied orange, prunes, and ginger.

    In a small saucepan, heat together the honey, water, demerara sugar, salt and cinnamon over medium heat, stirring until the sugar has dissolved, about 1 minute. Let cool for a few minutes, then pour into to the prune and nut mixture. Mix together with a sturdy spoon, then use your hands until you get a very firm, sticky dough.

    Press the dough into the prepared pan, pressing down firmly with your hand and smoothing the top.

    Bake in the middle of the oven for 40 to 45 minutes. Place on a rack to cool for 45 minutes. Sift a thick layer of powdered sugar onto a plate. Loosen the panforte from the edge of the tin with a knife and turn it onto the icing sugar. Peel off the baking paper and sift icing sugar onto this side too. To serve, cut into 12 (or more) slices.

Recipes You Might Like

Contact