Panforte
Panforte with Nut and Figs is an Italian favourite. Originally from Siena, this rich sweet can now be found throughout Italy and beyond. A chewy confection full of nuts and fruit, it is perfect served with coffee.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
- 1 cup (150 grams) blanched almonds (toasted)
- 1 cup (135 grams) hazelnuts nuts (toasted and skins discarded)
- 1 cup (180 grams) chopped dried figs (stems discarded)
- 1/2 cup (40 grams) chopped candied orange
- 1 cup (125 grams) all purpose (plain) flour
- 1/4 cup (25 grams) cocoa powder
- 2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 3/4 cup (180mls) honey
- 1 cup (200 grams) granulated white sugar ((castor))
- 2/3 cup (115 grams) chopped semisweet (dark) chocolate
Instructions
- 1
Preheat oven to 320°F/160ºC. Grease and line a 9in/23cm springform pan.
- 2
Combine nuts, figs and candied orange slices in a large bowl.
- 3
Sift together the flour, cocoa, spices, and salt and combine with nut mixture.
- 4
Combine the honey and sugar in a small saucepan. Heat to dissolve the sugar then simmer over low heat for 3 minutes stirring occasionally. Stir through the chocolate until melted then remove from heat.
- 5
Pour into the bowl with the flour mixture, nuts, and fruit and mix until well combined.
- 6
You will find that once you add the chocolate, and remaining ingredients the mixture becomes quite firm and you will need some muscle to mix it. That all as it should be.
- 7
Press the mixture into a prepared pan. Bake for 30 minutes.
- 8
Cool in pan before turning out and slicing thinly to serve.