Panforte


Ingredients:

250 gr convert conversionalmonds

250 gr convert conversionhazelnuts

750 gr convert conversiondried fruits

(raisins, plums, dates without pip, preserved figs, citrus peel)

250 gr flour convert conversion

1 tablespoon cookie spices

1 tablespoon cinnamon powder

300 gr convert conversion caster sugar

200 gr convert conversionhoney

icing sugar

extra: baking oven

If shown, hover hover for showing photo= photo hover to show conversion table= conversion
's Recipe pages - recipe cookies, pie and pastry making

How to prepare:

Preheat the oven to 180C/360F (fan oven 160C/310F). Grease 2 pie forms with melted butter or oil, cover bottom and sides with baking paper. Roast the almonds and hazelnuts on a baking sheet in the oven 8-10 minutes till the peels come off. Bring the oven temperature back to 160C/310F (150C/300F). Wrap the nuts in a cloth and rub to remove the peel. Put the nuts in large bowl. Chop the dried fruits and add to the nuts. Sift flour, spices and cinnamon powder over the fruit. Warm sugar and honey, while stirring, in a small pan over low heat till the sugar is dissolved. Bring to boil, reduce heat and simmer for 10-15 minutes till 1 teaspoon syrup makes a ball when you drop it in ice-cold water. Add the syrup to the fruit-mixture and the flour. Stir well with a metal spoon. Divide the mixture over the greased pie forms. Push the dough with wet hands to a slice of 2 cm thick.

Bake for 30 minutes and let cool. Wrap it in a large piece of plastic foil. Keep at a cold, dry place (the taste gets better after a few days). Serve garnished with icing sugar.

First published: April 12, 2003, Netherlands

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Janneke's Recipes 2003-2014 ( Linking to this source is legally required when published elsewhere)