Panforte


panforte-16083_l

”Bake your own version of this traditional Italian Christmas dessert.”

Equipment

Ingredients

Method

Step 1

Preheat oven to 160°C. Place hazelnuts on an oven tray. Place the almonds and cashews on a separate oven tray. Bake for 6-8 minutes or until lightly toasted. Remove from oven. Rub the hazelnuts in a clean tea towel to remove the skins. Place the nuts, dates, cherries, flour, mixed spice and ginger in a large heatproof bowl.

Step 2

Grease and line the base of a shallow 20cm round cake tin with baking paper.

Step 3

Combine the honey, caster and brown sugar and water in a saucepan over low heat. Cook, stirring, occasionally brushing the sides of the pan to remove any sugar crystals, for 5 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 2-3 minutes or until sugar thermometer reaches 116°C (soft ball stage). Remove from heat; add to nut mixture. Quickly stir to combine. Transfer to the pan and use your hands to press mixture to flatten.

Step 4

Bake in preheated oven for 45 minutes. Remove from oven and set aside to cool completely in the pan. Run a sharp knife around the edge of the pan to loosen and turn onto a clean work surface. Remove and discard the baking paper. Dust with icing sugar. Store in an airtight container.

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