Serves 16 | prep 10 mins | total time
- 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
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.