Sarah | 24.12.2010 | 16:30:08 | Views: 1926
Panforte INGREDIENTS rice paper for baking 600g blanched almonds 400g figs, roughly chopped 240g raisins 180g dried fruit salad/apricots/pears/candied fruit 200g plain flour 2 tbsp dutch cocoa powder 1 tbsp ground cinnamon 1 tsp ground coriander 1 tsp ground allspice 300g honey 250g white sugar 300g dark chocolate, roughly chopped METHOD Preheat oven to 185C (175C if fan-forced). Prepare two 28cm x 18cm baking tins by greasing them and then lining the bottom with rice paper, or greased baking paper. Roast almonds in oven until golden brown. In a large bowl, mix the figs, raisins, candied fruit, flour, cocoa and spices. Meanwhile, in a pot over medium heat, melt the honey and sugar together until frothy. Stir to dissolve. In a microwave or over a pot of simmering water, gently melt the chocolate pieces, being careful not to overcook them. Remove the hot roasted almonds from the oven and add to the mixed fruits and spices. Add the melted chocolate and the honey. (One secret to making panforte is to do all the mixing while everything is still hot, which makes for easier mixing). Using a wooden spoon, stir the mixture well until combined (this will take a fair amount of effort as the mixture will be heavy and sticky). Spoon the panforte mixture evenly in the two baking tins. Using cold, wet hands, press down to spread the mixture and make a smooth, flat surface. Bake for 25-30 minutes. Cool on a cake rack, then cut into several smaller pieces. Wrap with foil and store in an air-tight container. Cut into thin pieces when ready to serve. Panforte will keep for a few weeks if stored this way.

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