Name: Panforte sienese
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 24 servings
Cuisine: Bake
Ingredients: 80 g hazelnuts skinned; 100 g almonds skinned; 175 g lemon or orange, candied peel; 50 g flour; 25 g cocoa powder; 1 tsp cinnamon ground; 1/2 ginger ground; 100 g sugar; 100 g honey; 2 Tbs icing sugar; 1 tsp cinnamon ground; 1/2 lemon zest only

Recipe Disclaimer

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Ingredients (12)

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

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Method:

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.