Chestnut and Hazelnut Panforte
Ingredients
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250g almonds, blanched, skinned and toasted
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200g hazelnuts, skinned and toasted
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50g candied lemon and orange peel, diced
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250g marron glacé, cut into chunks
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2 tablespoons cinnamon
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1/2 tablespoon grated nutmeg
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200g flour
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200g icing sugar, plus extra for dusting
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200g clear honey
Method
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Mix together the first seven ingredients in a bowl.
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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.
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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
Glossary
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Almond
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Bake
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Candied
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Chunks
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Cinnamon
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Dice
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Dissolve
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Dust
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Flour
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Hazelnuts
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Honey
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Lemon
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Low heat
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Mix
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Nutmeg
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Orange
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Peel
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Rice paper
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Set
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Slice
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Sugar
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Toast
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This recipe was first published in December 1999.
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