Panforte

By diddledumplings

Perfect Homemade Treat

0 shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 2.8/5 (57 Votes)

0 Picture

Ingredients

100g (3½ oz) Hazelnuts
150g (5 oz) Blanched Almonds
75g (3 oz) Walnuts
75g (3 oz) Shelled Pistachios
200g (7 oz) Dried Figs
200g (7 oz) Mixed peel
75g (3 oz) Plain Flour
2 tbsp Cocoa
1 tsp Ground Cinnamon
¼ tsp Grated Nutmeg
225g (8 oz) Caster Sugar
225g (8 oz) Clear honey
50g (2 oz) Butter
50g (2 oz) Icing Sugar

Details

servings 16
Level of difficulty Average
Preparation time 20mins
Cooking time 50mins
Cost Average budget

Preparation

Step 1

Pre-heat the oven to 160°C, 325°F, Gas Mark 3.

Line a 20cm (8 inch) tin with baking paper.

Step 2

Place the hazelnuts on a baking sheet and the other nuts on another baking sheet and cook in the oven for 6-9 minutes until golden.

Rub the papery shell off the hazelnuts with kitchen paper, then roughly chop all the nuts and place in a bowl.

Step 3

Cut the figs into small pieces (the size of raisins). Mix the figs, nuts and peel together.

Mix the flour, cocoa, cinnamon and nutmeg in a different bowl then add the fruits and nuts.

Step 4

Put the sugar, honey and butter in a pan and heat slowly, stirring until the butter has melted and the sugar dissolved.

Simmer gently for 2-3 minutes.

Add the syrupy mixture to the dry ingredients and mix well.

Step 5

Spoon the mixture into the prepared tin and level the top.

Bake for 35-40 minutes then leave to cool in the tin.

Dust the top with icing sugar before cutting.