Panforte - recipe

Ingredients

Recipe , Honey , Nuts , Panforte , Spices

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
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
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

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.

⇐ Ready to bake cherry shortbread dough

Melt in your mouth shortbread ⇒