Packed with fruits and nuts, panforte can be served at the end of a meal with tea or coffee or packaged for the winter holiday gift-giving season. 117 kcal (490 kJ); protein 1.7 g; fat 5.1 g; carbohydrate 16.0 g
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
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.
