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Chestnut and Hazelnut Panforte
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Chestnut and Hazelnut Panforte
Ingredients
- 250g almonds, blanched, skinned and toasted
- 200g hazelnuts, skinned and toasted
- 50g candied lemon and orange peel, diced
- 250g marron glacé, cut into chunks
- 2 tablespoons cinnamon
- 1/2 tablespoon grated nutmeg
- 200g flour
- 200g icing sugar, plus extra for dusting
- 200g clear honey
Method
- Mix together the first seven ingredients in a bowl.
- Put the sugar, honey and 1 tablespoon water in a pan and place on a low heat until the sugar has dissolved. Make sure you use a larger pan for this, as the sugar mixture will expand while it is cooking. Heat further until it turns a light caramel colour, then pour over the nut mixture and mix until smooth. Make sure it is well incorporated, using a strong wooden spoon, since it will be quite dense and heavy.
- Place the mixture into a square (approximately 15cm x 15cm), rice paper-lined tin and bake for 25 minutes in a 160°C/gas 2 1/2 oven. It will not set like a cake, and the inside will still be quite sticky. Leave to cool, and the panforte will begin to harden. Turn out and dust heavily with icing sugar. Slice (using a bread knife) into slabs and pack into a shallow box with a serving fork.
Comments
This recipe was first published in December 1999.
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