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Panforte

Panforte is a classic Italian Christmas treat. It's a very dense, rich confection loaded with nuts, dried fruit, and spices. It keeps so well that you'll have delicious leftovers.
PanforteWoman's Day
16
20M
20M
40M

Ingredients

Method

1.Preheat oven to 150°C. Lightly spray and line base and sides of a 20cm springform pan with baking paper.
2.In a bowl, combine dates, cherries, almonds, chocolate, spices and zest.
3.In a medium saucepan, combine sugar, honey and butter. Heat on medium, stirring, until starting to melt – do not stir again or sugar will crystallise.
4.Bring to the boil and cook 3-5 minutes, until a little caramel dropped into cold water forms a soft ball when moulded between fingers. Working quickly, pour caramel over nut mixture, mixing well. Pour into prepared pan. Smooth top with a spatula. Bake 10-15 minutes. Allow to cool.
5.If mixture has not set, place in fridge. Dust with icing sugar, cut into wedges and serve with coffee.

Use a doily to create the pattern on the panforte. Place over the cake, dust liberally with icing sugar and carefully lift off. Use any combination of nuts you like.

Note

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