Celebrate Christmas Italian-style with this traditional panforte.
The ingredient of Italian panforte
- Melted butter, to grease
- 100g whole blanched almonds
- 100g whole hazelnuts
- 90g (1/3 cup) coarsely chopped dessert figs
- 55g (1/3 cup) coarsely chopped dried apricots
- 50g (1/3 cup) mixed peel
- 100g (2/3 cup) plain flour
- 2 tablespoons cocoa powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon mixed spice
- 75g good-quality dark cooking chocolate, finely chopped
- 125ml (1/2 cup) honey
- 55g (1/4 cup) caster sugar
- Icing sugar, to dust
The instruction how to make Italian panforte
- Preheat oven to 180u00b0C. Brush a 20cm (base measurement) springform pan with melted butter to lightly grease. Line the base with non-stick baking paper.
- Spread the almonds over half a baking tray and spread the hazelnuts over the remaining half. Bake in preheated oven for 8 minutes or until toasted. Place the hazelnuts on a clean tea towel and rub to remove the skins. Reduce oven to 170u00b0C.
- Place almonds and hazelnuts in a large bowl. Add the figs, apricots and mixed peel and stir until well combined. Sift over the combined flour, cocoa, cinnamon and mixed spice and stir to combine.
- Place chocolate, honey and sugar in a small saucepan and stir over medium-low heat until sugar dissolves and chocolate melts. Bring to the boil. Reduce heat to low and simmer, without stirring, for 2 minutes or until a candy thermometer reaches 116u00b0C or soft ball stage (If you dont have a thermometer, drop 1 teaspoonful of syrup into a glass of cold water. If the syrup becomes a soft ball its at soft ball stage.)
- Pour the hot chocolate mixture into the fruit mixture and, working quickly, stir until well combined. Spoon into prepared pan and smooth the surface. Bake in preheated oven for 30-35 minutes or until just firm. Remove from oven and set aside to cool.
- To serve, dust with icing sugar and cut into wedges.
Nutritions of Italian panfortecalories: