Pan­forte

Weekend Witness - - Arts -

Yield: Two trays (16 cm x 20,5 cm x 3 cm) In­gre­di­ents 150 g hazel­nuts. 130 g flaked al­monds. 200 g cas­tor sugar. 200 g honey. 30 ml water. 350 g can­died peel. 50 g co­coa. 110 g flour. 3 ml cin­na­mon. Method 1. Roast the nuts and cool. 2. Place the sugar, honey and water in a pot and bring to 115˚C. 3. Put the rest of the in­gre­di­ents into a large bowl. 4. Add the sugar mix­ture. 5. Place the mix­ture into meat trays that are greased with aerosol and base-lined with rice pa­per. 6. Bake at 130˚C for five min­utes.

PHOTO: KAREN ED­WARDS PHO­TOG­RA­PHY

Pan­forte.

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