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Panforte
Serves: 16
Prep time: 10 minsTotal time: 
Photographed by Laura Edwards
Panforte
Recipe by Kim Morphew
Serves: 16
Prep time: 10 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
217Kcal
Fat
8gr
Saturates
1gr
Carbs
35gr
Sugars
31gr
Salt
0.1gr
Kim Morphew
London-based food stylist and writer Kim Morphew has been contributing to Sainsbury's magazine since 2008. She is creator of the children's cookery book and baking range, The Kookey Chefs.
Kim Morphew
London-based food stylist and writer Kim Morphew has been contributing to Sainsbury's magazine since 2008. She is creator of the children's cookery book and baking range, The Kookey Chefs.
Ingredients
- edible wafer paper
- 75g blanched almonds
- 75g blanched hazelnuts
- 50g unsalted shelled pistachios
- 225g mixed dried apricots, figs, pitted Medjool dates and candied peel, chopped
- ½ tsp ground cinnamon
- ¼ tsp each ground ginger, ground cloves, ground nutmeg and freshly ground black pepper
- 75g plain flour, sifted
- 1 tbsp cocoa
- 200g clear honey
- 200g caster sugar
- icing sugar, to serve
Step by step
Get ahead
Stored in an airtight container, panforte will keep for weeks
- Preheat the oven to 180°C, fan 160°C, gas 4. Generously oil an 18cm square nonstick loose-bottomed tin and line the base with edible wafer paper. Scatter the almonds and hazelnuts on a baking tray and toast in the oven for 5-7 minutes, or until lightly golden. Lower the oven temperature to 150°C, fan 130°C, gas 2. Cool the nuts, then chop with the pistachios and tip into a large bowl. Add the chopped dried fruit and mix well. In another small bowl, mix the spices, flour, cocoa and a pinch of salt. Add to the dried fruit and nuts and mix until thoroughly combined.
- In a medium pan, stir the honey and sugar over a low heat until the sugar has dissolved. Bring slowly to the boil, then bubble for 2 minutes.
- Remove from the heat, pour into the fruit and nut mixture and quickly mix with a large spoon. Spoon into the tin and level the surface. Bake for 1 hour 10 minutes, then leave to cool in the tin. Once cold, run a palette knife around the edge of the tin and ease out the panforte. Cut into squares with a sharp knife and dust with icing sugar to serve.