Panforte

Ingredients

• 
butter or oil for the tin
• pistachios 100g
• blanched almonds 100g
• hazelnuts 100g
• soft dried figs 100g, chopped
• candied peel 150g
• plain flour 100g
• cocoa powder 1 tbsp
• ground cinnamon 1 tsp
• nutmeg a good grating
• ground cloves ¼ tsp
• whole black peppercorns ground to make ½ tsp
• runny honey 200g
• caster sugar 75g
• icing sugar 1-2 tbsp

Method

• STEP 1

  Heat the oven to 160C/fan 140C/gas 2 and oil and line a 20cm springform baking tin. Put the pistachios, almonds and hazelnuts onto a baking sheet and roast for 10 minutes. Finely chop half of the nuts, then roughly chop the remainder and tip all of them into a large bowl. Add the chopped figs and candied peel along with the flour, cocoa powder, cinnamon, nutmeg, cloves and black pepper, and a pinch of salt.

• STEP 2

  Pour the honey and sugar into a small pan and heat until it reaches 115C on a sugar thermometer. Alternatively, drop a ½ tsp into a glass of cold water. Leave for 30 seconds to cool, then squeeze between your fingers – it should be a soft ball. If the syrup dissipates in the water then it needs a little longer. If it goes into a hard ball then you have taken it too far. Pour the syrup into the bowl and mix really well until evenly combined.

• STEP 3

  Press the mixture into the tin, smooth over with a lightly oiled offset spatula and bake for 30 minutes. Remove from the oven and cool completely in the tin. Dust with icing sugar and cut into slices to serve.

• https://www.olivemagazine.com/recipes/baking-and-desserts/panforte/?utm_source=fb&utm_medium=paidsocial&utm_campaign=23849422317470413&utm_content=23849422789470413&fbclid=IwAR1TGCAV8CRnZLufJtqva0FnZkErHyt0yVqqeqwtRtImAOF6cJmeUoAntnA

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