Panforte (Strong Bread)
Although this is a traditional Italian Christmas confection from
Tuscany, it is perfect for any special occasion. For a darker,
chocolate-flavored panforte add cocoa.
200g blanched almonds
200g raw hazelnuts, skin on
50g raw macadamia nuts
200g citrus peel
100g dried figs, chopped
100g dried apricots, chopped
175g plain flour
2 tsp. ground cinnamon
1/2 tsp. ground coriander
1/2 tsp. chopped cloves
1/2 tsp. grated nutmeg
1/2 tsp. white pepper
2 tsp. powdered ginger
500g sugar
250g honey
125g unsalted butter
2 Tbsp. cocoa (optional)
Roast hazelnuts for 15 minutes in oven at 200_C. Toast almonds in
dry pan until browned. Roughly chop macadamia nuts. When hazelnuts
are slightly cooled, wrap in a tea towel and rub off skins. (It
doesn't matter if some skin remains). Roughly chop up hazelnuts and
almonds.It doesn't matter if some whole nuts remain. Mix nuts with
peel,figs, apricots, flour, cinnamon, coriander, cloves, nutmeg,
pepper, ginger and cocoa (if using). Prepare two 28cm springform
baking tins.
Grease them and line with non-stick baking paper on base and around
inner wall. In a saucepan, preferably non-stick, put sugar, butter
and honey. Heat while stirring to 118_C (soft-ball stage) using a
sugar thermometer. If not using a thermometer keep cooking till
mixture is smooth and bubbling fiercely and just starting to change
color.
Quickly stir sugar mixture into dry ingredients. Divide mixture in
two and put one lot in each tin. Press down with wet spoon, dipping
it into water every few seconds to stop sticking. The mixture need not
be spread evenly as it will soften and spread during cooking. Bake
for 30 minutes at 160_C. Allow to cool and remove from tin. Remove
baking paper from base. Sprinkle with icing sugar. Will keep well in
an airtight container (as long as your family and friends don't
discover it!)
From the archives of the Admiral.
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