Panforte sienese

Recipe from: 30 April 2010

Ingredients 12
Servings 24
Time 25 mins

Ingredients

  • 80
    g
    hazelnuts, skinned
  • 100
    g
    almonds, skinned
  • 175
    g
    candied lemon and orange peel
  • 50
    g
    flour
  • 25
    g
    cocoa
  • 1
    tsp
    cinnamon
  • 1/2
    ground ginger
  • 100
    g
    sugar
  • 100
    g
    honey
  • 2
    Tbs
    icing sugar
  • 1
    tsp
    cinnamon
  • 1/2
    lemon, finely grated zest only
 

Method

1 hour
 
Pre-heat the oven to 150 C.

Grease a spring form pan and line it with a layer of wax paper.

On top of that you put a layer of parchment paper – just to be sure.

Roast the nuts in a pre heated oven until they are golden – sit in front of the stove and watch them, because they can often, burn.
 
Allow to cool and chop very coarsely.

If the orange and lemon peel is not, already, mixed – do so and then combine them with the flour, the nuts, the cocoa, the lemon zest and the spices.

Caramelize the sugar very lightly and then add the honey until both have dissolved.

The next step is quite tricky.

Boil this mixture until the sugar thermometer reaches 115 C or, if you haven’t got one, until a little drop forms a ball in a cup of cold water.

Immediately remove from the stove and stir in the nut mixture.

Without wasting any time, spread this mixture out in the prepared cake tin (it has to be about a cm thick) and bake from half an hour.

Turn out onto a wire cake rack, remove the wax paper and the parchment paper and allow to cool.

Mix the icing sugar with a little cinnamon and sift a layer over the panforte.

To serve, cut in wedges.
 

Read more on: bake  |  roast
 

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