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Panforte

List of Ingredients








Prep & Cook Time:
3 hours

Makes:
12 to 20 servings

Notes:
Always use soft fruit. Hard fruit will give you a beautiful panforte, but it’ll be hard to chew.

Ingredients:
Melted butter
1-1/4 cups whole unblanched almonds
1-1/2 cups whole unblanched hazelnuts
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 teaspoon freshly grated black pepper
1 cup plus 2 tablespoons unbleached all-purpose flour
1-1/2 tablespoons unsweetened cocoa powder
1-1/4 pounds dried fruits, preferably organic, chopped into 1/2-inch pieces (black currants, white or black raisins, black mission figs, white figs, sour cherries, plums, prunes, pears, peaches, nectarines, cranberries, apricots and candied ginger)
2/3 cup mild-flavored honey, such as clover
1 cup granulated sugar

Directions:
1. Line a baking sheet with parchment paper. Brush the inside of a 9-inch cake ring with a generous amount of melted butter, then dust with unsweetened cocoa powder. Place cake ring on parchment. Adjust oven rack to middle position and preheat oven to 325 degrees.

2. On another baking sheet, spread almonds and hazelnuts in a single layer, keeping separate, and toast in oven until lightly browned, 10 to 15 minutes. Shake sheet halfway through to ensure nuts toast evenly. Allow to cool slightly. Gather hazelnuts into kitchen towel and rub together to remove skins.

3. Reduce oven temperature to 300 degrees. In large bowl, combine nuts with cinnamon, ginger, cloves, nutmeg, pepper, flour and 1 tablespoon cocoa powder. Toss chopped fruit with nut mixture.

4. In small pot, stir together honey and sugar. Over high heat, bring to boil without stirring. Using pastry brush dipped in water, brush sides of pot to remove any undissolved sugar. Cook until sugar reaches 224 to 240 degrees (soft ball stage) on candy thermometer. Remove from heat and pour into fruit and nut mixture. Stir to combine well. Mixture will be thick and sticky.

5. Dip your hands in water and press mixture evenly into cake ring. Bake 1 hour, until top is slightly puffed and surface is matte. Cool completely before removing ring. Wrap panforte tightly in plastic and store at room temperature. It will keep for several weeks



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