Panforte
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- Abigail Donnelly
- Makes 4
- 20 minutes
- 30 minutes
Ingredients
- 100 g pistachios, shelled and roughly chopped
- 100 g flaked almonds, roughly chopped
- 200 g dried apricots, roughly chopped
- 100 g flour
- 2 t ground cinnamon
- 1/2 t ground allspice
- 1/4 t ground nutmeg
- 90 g white chocolate, chopped, plus extra for drizzling
- 1/2 cup honey
- 55 g caster sugar
- Butter, for greasing
Cooking Instructions
Preheat the oven to 180°C.
In a large mixing bowl, combine the nuts, apricots, flour and spices and mix well.
Melt the chocolate, honey and sugar in a saucepan over a high heat until it reaches 116°C on a sugar thermometer.
Pour the chocolate mixture into the dry ingredients and mix thoroughly. Work the mixture with your hands to form a thick mixture.
Grease two ring moulds and place on a silicone baking sheet. Fill the ring moulds with the mixture and press down tightly. Bake for 30 minutes.
Allow to cool and drizzle with melted chocolate before serving.
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