Panforte
HB-17331 · Hand-built original · Italian
A dense Tuscan slice of nuts, candied peel and honey, dusted thickly and cut thin.
ItalianCakes and baking2 hr 30 minMakes 20 slices166 kcalVegetarianDairy-freeEgg-freeLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: rice
Pairs well with: garlic bread, caprese salad, tiramisu, minestrone
Servings:20quantities adjust to match
Ingredients
- sunflower or vegetable oil, for greasing
- edible rice paper
- 4½ oz whole, blanched almonds
- 3½ oz shelled walnut pieces
- 2¾ oz shelled pistachios
- 3½ oz candied peel, whole chunks if you can, finely chopped
- 3½ oz dried figs, chopped
- 3½ oz stoned dates, chopped
- 1¾ oz dried apricots, chopped
- 2¾ oz plain flour
- 1 tbsp cocoa powder
- 1 tsp ground cinnamon
- ½ tsp mixed spice
- ½ tsp ground ginger
- 7 oz runny honey
- 7 oz golden caster sugar
- 2 tbsp marsala or sweet-medium sherry
- icing sugar, to dust
Method
- Line a greased shallow tin with the edible rice paper, cutting it to fit the base.
- Toast the almonds, walnut pieces, and pistachios lightly, then combine them with the chopped candied peel, figs, dates, and apricots.
- Toss the nut and fruit mixture with the plain flour, cocoa powder, cinnamon, mixed spice, and ground ginger so every piece is dusted.
- Melt the runny honey with the golden caster sugar in a pan, stirring in the marsala, until the syrup turns clear and just begins to simmer.
- Pour the hot syrup over the floured fruit and nuts and stir the stiff panforte mixture until everything is bound together.
- Press the mixture firmly into the rice-paper-lined tin, levelling its top with wet hands or a spatula.
- Bake the panforte at a moderate heat until it feels set at the edges, then leave it to cool and firm in the tin.
- Dust the cooled panforte thickly with icing sugar and cut it into 20 thin slices.
Prep: 30 min · Cook: 2 h
Nutrition (per serving, where published)
166 kcalCalories
3.6 gProtein
21.1 gCarbs
8.7 gFat
0.6 gSaturates
2.3 gFibre
14.3 gSugars
2 mgSodium
0 mgCholesterol
194 mgPotassium
36 mgCalcium
0.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data