Learn how to make classic Panforte with this easy recipe. Many Italian bakeries closely guard their recipe for this traditional dessert. We’re a lot more generous!
- 200g (7oz) sweet almonds
- 200g (7oz) hazelnuts
- 4 sheets rice paper
- 100g (3½ oz) chopped mixed peel
- 90g (3oz) plain flour
- 150g (5oz) honey
- 150g (5oz) caster sugar
- For the topping:
- 1tbsp icing sugar
- ½ tsp ground cinnamon
- 20cm (8in) round sandwich tin
Set the oven to hot, 220°C (425°, gas mark 7). Spread the nuts out on a baking tray and roast them for 8-10 mins, turning them over once during roasting. Remove from the oven and leave to cool. Reduce the oven temperature to cool, 150°C (300°F, gas mark 2).
Line the sandwich tin with the rice paper, overlapping it slightly and leaving the corners standing up above the rim of the tin.
Roughly chop the nuts and place them in a bowl along with mixed peel, flour and cinnamon.
Put the honey and sugar into a saucepan and heat it gently, stirring occasionally, until the sugar dissolves. Increase the heat and boil the syrup until it reaches 115°C (soft-ball stage) on a sugar thermometer, or until a little of the mixture forms a ball when dropped into a bowl of cold water. Remove the pan from the heat, quickly pour over the nut mixture and stir well.
Spoon mixture into the lined sandwich tin and spread it out using an oiled palette knife. Place on a baking tray and bake in the centre of the oven for 30-35 mins, until the mixture is light-golden at the edges. Remove from the oven and leave to cool in the tin for 10-15 mins. Remove from the tin and transfer to a wire rack to cool completely. Sift over the icing sugar and cinnamon and cut into thin slices.
Not suitable for freezing.
The panforte can be wrapped in greaseproof paper and then foil and stored in a cool place for up to two weeks.