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    Panpepato

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    Panpepato

    This is a darker version of panforte. Packed with spices, including cinnamon, nutmeg, cloves and a touch of warming black pepper, it makes a great gift packaged in an airtight tin and tied with a pretty ribbon. It will keep for a month if stored this way.

    • Preparation time: 35 minutes
    • Cooking time: 35 minutes to 40 minutes
    • Total time: 1 hour 10 minutes to 1 hour 15 minutes 60 minutes 15 minutes

    Makes: 16

    Ingredients

    • Rice paper
    • 100g walnut pieces
    • 100g whole blanched hazelnuts
    • 100g blanched almonds
    • 200g mixed peel or candied citrus peel, chopped
    • 50g plain flour
    • 4 tbsp cocoa powder
    • ½ tsp ground nutmeg
    • ½ tsp ground coriander
    • 1 tsp freshly ground black pepper
    • ¼ tsp ground cloves
    • 1 tsp ground cinnamon
    • 100g caster sugar
    • 225g runny honey
    • 25g unsalted butter
    • Icing sugar, for dredging

    Method

    1. Preheat the oven to 180°C, gas mark 4. Lightly butter an 18cm-square loose-bottomed tin and line the base and sides with rice paper. Bake the nuts on a tray for 12-15 minutes till golden brown. Cool, then roughly chop and transfer into a bowl with the peel and sift in the flour, cocoa and spices. Turn the oven down to 150°C, gas mark 2.
    2. Put the sugar, honey, and butter in a saucepan and gently heat, stirring till dissolved. Bring to the boil and boil until it reaches the 'soft ball' stage (113°C-118°C on a sugar thermometer). To test this, you can also scoop some out on a spoon and drop into a jug of water: it should go into a soft ball. Stir in the nut mixture, pour into the tin and smooth the surface with an oiled potato masher. Bake for 35-40 minutes. Remove from the oven and leave to firm up in the tin on a cooling rack. Remove the tin, trim the paper, sieve over some icing sugar and cut into slices or cubes.

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    Drinks recommendation

    Try a classy, complex sweet sherry, which shares the bread's mocha and dried-fig flavours.

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    5 stars