Spiced Italian Panforte with Candied Fruit and Nuts

Name: Spiced Italian Panforte with Candied Fruit and Nuts
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 20 slices
Cuisine: Dessert
Ingredients: 1 cup almonds; 1 cup hazelnuts; 1 cup candied orange peel; 1 cup candied lemon peel; 1 cup dried figs; 1 cup all-purpose flour; 3 tablespoons unsweetened cocoa powder; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1 cup granulated sugar; 1 cup honey; 1/4 cup water; 2 tablespoons powdered sugar

A Traditional Delicacy Bursting with Rich Flavors

This classic Italian dessert combines a spiced medley of nuts and candied fruits for a sweet, chewy treat with a hint of exotic warmth.

1 h 45 min
20 slices
Intermediate

Ingredients

For the Nut and Fruit Mix

1 cup almonds

toasted and roughly chopped

1 cup hazelnuts

toasted and roughly chopped

1 cup candied orange peel

diced

1 cup candied lemon peel

diced

1 cup dried figs

chopped

For the Dry Ingredients

1 cup all-purpose flour

3 tablespoons unsweetened cocoa powder

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

For the Syrup

1 cup granulated sugar

1 cup honey

1/4 cup water

For Dusting

2 tablespoons powdered sugar

Preparation

Preparing the Nut and Fruit Mix

Combine Ingredients

Combine the almonds, hazelnuts, candied orange peel, candied lemon peel, and figs in a large bowl.

Evenly Distribute

Gently mix to evenly distribute the fruits and nuts.

Mix Dry Ingredients

Sift Dry Ingredients

In a separate bowl, sift together the flour, cocoa powder, cinnamon, cloves, and nutmeg.

Combine Well

Combine well, ensuring no lumps.

Cooking Process

Prepare Syrup

Combine sugar, honey, and water in a saucepan. Heat until sugar dissolves, then simmer for 2-3 minutes.

Timing: 10 minutes. Use medium heat.

Blend Syrup and Dry Mix

Pour syrup over dry ingredients, mix until well-coated.

Bake

Transfer mixture into a lined 9-inch springform pan, press evenly. Bake at 300°F (150°C) for 35 minutes.

Timing: 35 minutes. Use low heat. Do not over-bake; the Panforte will harden as it cools.

Plating & Serving