Recipe: Panforte

KATE GIBBS
Last updated 14:05 03/12/2012
panforte
Katie Quinn Davies
THE PERFECT GIFT: Panforte.

Got a great recipe? Share it with NZ

Share your stories, photos and videos.

Relevant offers

Recipes

Five of the best pie recipes you can make at home Do it better than your local: how to cook the perfect hot chip Miltons Canteen's taking ownership of the 'Tron Baduzzi's pot-roasted Sicilian black pig shoulder with figs Recipes: Banana Maple Walnut Muffins with Maple Butter Recipes: Three ways with ... tamarillos Recipe: Mocha cake with coffee syrup Recipe: Little and Friday's sinful chocolate lamingtons Pig's blood in your dessert? This apparently used to have it Recipe: Raspberry and lime babycakes

A spicy fruit-and-nut-packed panforte is not only delicious, it makes a heartfelt homemade gift.

NEED TO KNOW

Main ingredient Almonds
Type of dish Baking
Course Snacks
Cooking time 30 min - 1 hour
Serves/makes 12 - 16
Special options Dairy-free

PANFORTE

250g blanched almonds
250g hazelnuts
310g white sugar
310g honey
2 cups plain flour
1 tbsp ground cinnamon
1 tsp ground ginger
1 tsp mixed spice
1 tsp freshly ground black pepper
750g dried fruit (try currants, raisins and mixed peel)

1. Preheat oven to 180°C. Line 2 x 25cm cake tins or a tin 28cm x 38cm x 2.5cm deep (or a little larger) with baking paper and set aside.

2. Lay almonds and hazelnuts on a separate baking tray and toast in oven until golden, about 10 minutes. Reduce oven temperature to 160°C.

3. In a heavy-based saucepan, melt the sugar and honey together over a gentle heat. Allow to boil until it reaches 115°C on a sugar thermometer. Alternatively, test a drop of mixture in cold water: it should not disintegrate, but rather should be soft and hold its shape when picked up with fingers.

4. Meanwhile, sift the flour and spices into a bowl and add the toasted nuts and dried fruit. When syrup has reached temperature, pour into fruit-and-nut mixture and mix quickly and thoroughly together. Quickly tip into lined tins. Smooth mixture with a spatula and then pat mixture into tins using hands, which have been dipped in water, when cool enough to touch.

5. Bake in 160°C oven for 45 minutes. Cool on a wire rack, liberally dust with icing sugar and store wrapped in an airtight container.

- Daily Life

Ad Feedback

Ratings & Reviews

Recipe search

Special offers
Opinion poll

If you had to, which would you give up for a week?

Chocolate

Makeup

Sex

My cellphone

Vote Result

Related story: The best chocolate recipes ever

Featured Promotions

Sponsored Content