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Panforte
Ingredients
300g
rice paper
300g
nuts, such as almonds, pistachios or hazelnuts
200g
candied peel
75g
plain flour
175g
dried figs
2 good splashes
sherry or vin santo
6 tablespoons
runny honey
150g
golden caster sugar
1 teaspoon
cardamom pods
½ teaspoon
ground cinnamon
1 pinch
ground cloves
1 whole
nutmeg, for grating
icing sugar
for dusting
Instructions
STEP 1
Line the base of a 22cm round tin or a 20cm square cake tin with rice paper.,
STEP 2
Toast the nuts in a dry pan and add to a bowl. Chop and stir in the candied peel along with the flour.,
STEP 3
Preheat the oven to 150ºC/300ºF/gas ,
STEP 4
Blitz the figs in a food processor, then transfer to a saucepan with 1 splash of the booze, the honey and sugar.,
STEP 5
In a pestle and mortar, bash the cardamom pods, remove the seeds and crush, then add to the pan with the cinnamon, cloves and a good grating of nutmeg.,
STEP 6
Bring to the boil and simmer for 5 to 8 minutes, then pour onto the nut mixture. Mix well, adding a splash of booze if it’s very dry.,
STEP 7
Spoon into the tin and bake for 30 minutes.,
STEP 8
Remove from the oven and carefully press down a layer of rice paper on top. Return to the oven for 10 minutes, then remove and leave to cool in the tin.,
STEP 9
Thinly slice and dust with icing sugar, then serve with espresso.
Nutrition Facts
(per serving)
Calories:
2278 calories
Servings:
12 servings
Carbohydrates:
38 g
Fat:
10 g
Fiber:
4 g
Protein:
8 g
Sugar:
24 g
Meal Effort
Preparation:
48 minutes
Cook:
40 minutes
Total:
1 hrs 28 mins