Ingredients Jump to Instructions ↓

  1. Traditional Panforte

  2. 690 g roasted whole hazelnuts

  3. 690 g roasted whole blanched almonds

  4. 270 g pineapple rings (each cut into 12 segments)

  5. 270 g apricots (cut into 1/2 cm pieces)

  6. 270 g ginger (cut into 1/2 cm pieces)

  7. 780 g finely chopped mixed peel

  8. 450 g plain flour

  9. 10 g ground cinnamon

  10. 5 g ground coriander

  11. 5 g ground cloves

  12. 5 g ground nutmeg

  13. 3 g white pepper

  14. 900 g white sugar

  15. 740 g honey

  16. 180 g butter

  17. To roast the hazelnuts, place on a baking tray and place in a

  18. 180 C for 10-15 minutes. Rub the skin from the

  19. hazelnuts in a clean tea towel. Toast the blanched almonds until

  20. they are a very pale golden colour, about 10-15 minutes. Once cool,

  21. chop the hazelnuts and almonds. Mix the nuts, fruits, mixed peel,

  22. spices, pepper and flour thoroughly together in a large bowl. Place

  23. the sugar, honey and butter in a heavy based saucepan and cook over

  24. a medium heat until the mixture reaches 116 C (soft ball) on a sugar

  25. thermometer. Remove from heat. Immediately pour the syrup into the

  26. dry ingredients and stir it quickly using a wooden spoon until the

  27. mixture is well combined. Working quickly, place 890g of the mixture

  28. into a 20cm springform cake tin lined with greaseproof paper. The

  29. mixture will quickly cool and become very stiff. Press the mixture

  30. evenly into the prepared tin by dipping your hand in warm water and patting the mixture until smooth and level. Repeat for rest of

  31. mixture. Place tins onto a baking tray and place in a preheated

  32. 150 C and bake for 30-40 minutes. The panforte won't colour

  33. or seem very firm even after baking, but it will harden as it cools.

  34. Cool in the tins until firm. Remove from tins, and remove the

  35. greaseproof paper.


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