Prep: 30 minutes
Cook: 45 minutes
Makes: 16 servings ¾ cup all-purpose flour 1½ cups peeled, coarsely chopped hazelnuts, toasted
1½ cups peeled, coarsely chopped almonds, toasted
1 cup soft, dried apricots, coarsely chopped
1 cup soft, dried figs, coarsely chopped
½ cup candied orange peel, coarsely chopped
½ cup candied lemon peel, coarsely chopped ½ teaspoon cinnamon ½ teaspoon freshly ground nutmeg ½ teaspoon ground coriander ½ teaspoon ground cloves ½ teaspoon ground black pepper ½ teaspoon salt ½ cup sugar ½ cup honey 3 tablespoons butter 1 teaspoon vanilla
1. Heat your oven to 300 degrees F. You will use an 8-inch springform pan. Cut a piece of parchment paper (the same size as the bottom of the pan) and place on the inside bottom of the pan. Grease the parchment with butter.
2. Mix the flour, nuts, dried and candied fruit, spices and salt in a mixing bowl.
3. In a small saucepan over medium heat, stir the sugar, honey and butter until the mixture reaches a boil. Keep stirring until it reaches a temperature of about 230 degrees F, usually about 2 minutes after reaching the boiling point.
4. Pour the boiling syrup over the ingredients in the mixing bowl. Add the vanilla. Stir with a wooden spoon until combined and the ingredients are well-distributed. Pour the mixture into the prepared springform pan and press it compactly into the pan with your fingers, smoothing the top with a spatula.
5. Bake, 45 minutes. Let cool completely, then remove the panforte from the pan. Sprinkle heavily with powdered sugar. Nutrition information per serving: 312 calories, 17 g fat, 2 g saturated fat, 6 mg cholesterol, 39 g carbohydrates, 28 g sugar, 6 g protein, 82 mg sodium, 5 g fiber
The secret to making exceptional panforte is to use highquality ingredients, including freshly ground spices; organic, farm fresh nuts and dried fruits; and a top-notch honey.