Panforte - recipe


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  1. 1

    Pre heat oven to 160°c (fan 140°c, gas mark 3). Line a 20cm round cake tin with edible rice paper and lightly grease the edge of the tin.

  2. 2

    Melt the chocolate and set aside. Place the nuts, peel, cinnamon, flour and cocoa powder in a mixing bowl.

    For this step you'll need:

    • 75g Plain chocolate (70% cocoa)
    • 125g Hazelnuts shelled, lightly chopped
    • 125g Almonds (blanched) lightly chopped
    • 175g Candied peel
    • 1tsp Cinnamon
    • 75g Plain white flour
    • 1 tbsp Cocoa powder
  3. 3

    Place the caster sugar and honey in a saucepan and heat until the sugar has dissolved. Bring to the boil and boil for 2 minutes then pour over the nut mixture with the melted chocolate and mix well.

    For this step you'll need:

    • 125g Unrefined golden caster sugar
    • 150g Honey
  4. 4

    Pack the mixture into the prepared tin and bake for 25 minutess until set. Leave to cool completely in the tin, then turn out and serve in small thin slices.

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