Sticky, crunchy, chewy panforte is one of Italy's most delightful Christmas traditions. In this recipe the combination of roasted almonds and hazelnuts provide a satisfying crunch, whilst figs, apricots and candied orange add chewy fruity sweetness and flavour. The addition of honey, spices and cocoa infuses the panforte with rich and complex tones. What a treat.
Prep Time25 minutesmins
Cook Time35 minutesmins
Course: After Dinner, Gift
Cuisine: Italian
Keyword: almonds, cake, Christmas, figs, fruit cake, hazelnuts, sweets
Preheat the oven to 180℃ (160℃ fan, 350℉, Gas 4). Line a 20 cm (8 inch) round loose bottomed springform cake tin with rice paper. If you don't have any edible paper, use baking paper instead. I actually used a 21 cm (8½ inch) round silicone mould.
1 sheet rice paper
Tip the almonds and hazelnuts onto a baking sheet and form into a single layer. Roast for 8 minutes until golden and fragrant. Turn the oven down to 160℃ (140℃ fan, 320℉, Gas 3). Allow the nuts to cool, then roughly chop.
150 g skinned hazelnuts, 150 g almonds
In a large mixing bowl, combine the chopped nuts, dried figs, apricots and candied peel.
150 g dried figs, 100 g dried apricots, 50 g candied orange peel
Stir in the flour, cocoa spices and salt until well combined.
50 g flour, 2 tbsp cocoa powder, 1 tsp ground cinnamon, ¾ tsp ground ginger, ¼ tsp ground cloves, 1 pinch fine sea or rock salt
In a saucepan, warm the honey and sugar over medium heat until the sugar dissolves. Give an occasional stir. Take off the heat and stir in the amaretto.
125 g dark muscovado sugar, 125 g runny honey, 2 tbsp Amaretto liqueur
Pour the honey mixture over the nut and fruit mixture, stirring until everything is evenly coated. If the mixture feels stiff, persevere.
Scrape the mixture into the prepared cake pan, then press it down firmly into an even layer. The back of a sturdy wet spoon is best for this, though wet hands also work.
Bake in the preheated oven for 25-30 minutes or until the edges are golden brown.
Allow the panforte to cool and firm up in the tin for twenty minutes before removing. Run a knife around the edge of the pan to loosen it, then transfer to a cooling rack or serving plate. Once cooled, dust the top with confectioners' sugar. If you used baking paper, you'll need to peel it off the base.
icing sugar
Slice into twelve, or more, thin wedges and savour the delightful blend of nuts, fruits, and spices in this irresistible panforte. Alternatively wrap each wedge in greaseproof paper and gift to family, friends and neighbours.
Notes
Don't worry if the panforte is a little sticky, better this than dry or brittle.Well wrapped, the panforte will keep for at least a month.You’ll find additional tips and info about this recipe in the main body of the post.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.