Panforte

Ingredients

• 100 g Almonds, whole
• 100 g Hazelnuts, whole
• 150 g Candied fruits (citron, orange peel)
• 50 g All-purpose flour
• 100 g Honey (liquid)
• 100 g Granulated sugar
• 1 TL Cinnamon, ground
• 0.5 TL Nutmeg, freshly grated
• 0.25 TL Cloves, ground
• 1 Prise Salt
• 1 EL Powdered sugar for dusting
• 1 Blatt Baking paper

Instructions

1. Preheat the oven to 150°C (300°F) top/bottom heat. Spread the whole almonds and hazelnuts evenly on a baking sheet and toast them for about 8-10 minutes until fragrant and lightly toasted. Afterwards, let the nuts cool completely and chop them coarsely.
2. In a large bowl, combine the chopped nuts, candied fruits, flour, ground cinnamon, freshly grated nutmeg, ground cloves, and a pinch of salt. Mix thoroughly to ensure the dry ingredients are well distributed.
3. Combine honey and sugar in a small saucepan. Heat the mixture over medium heat until the sugar is completely dissolved and the mixture gently bubbles. Be careful not to let it boil vigorously.
4. Pour the hot honey-sugar mixture over the nut and fruit mixture. Stir everything quickly with a wooden spoon or spatula until all ingredients are well coated and a sticky dough forms.
5. Line a baking sheet with baking paper. Press the panforte mixture evenly and firmly onto the baking paper, shaping it into a round disc about 2 cm thick. Slightly dampen your hands to make shaping easier.
6. Bake the panforte in the preheated oven for about 25-30 minutes at 150°C. It should be lightly browned at the edges and still feel slightly soft in the center. It will firm up as it cools.
7. Remove the panforte from the oven and let it cool completely on the baking sheet. Once cold, you can carefully peel it off the baking paper.
8. Generously dust the cooled panforte with powdered sugar. Cut it into small squares or wedges before serving.

Nutrition