For the recipe Panforte
|150 g||Chopped Almonds (6oz)|
|75 g||Chopped Hazelnuts (3oz)|
|75 g||Pistachios (3oz of Unsalted and shelled pistachios)|
|100 g||Candied Citrus Peel (4 oz of preferably candied orange peel)|
|75 g||Plain Flour (3oz)|
|1||Dr. Oetker Fine Dark Cocoa Powder (x1 25g sachet or 1oz)|
|Clove (1g or 1 pinch)|
|1 g||Ground Cinnamon (1 pinch)|
|1 g||Ground Nutmeg (1 pinch)|
|1 g||White Pepper (1 pinch)|
|150 g||Granulated Sugar (6oz)|
|Honey (Preferably Clear honey, 150g or 6oz)|
|35 g||Butter (1 ½ oz)|
|about 1 g||Icing Sugar (To dust)|
Preheat the oven to gas mark 2, 300°F, 150°C.
Mix the nuts with the orange peel.
Sift the flour, Cocoa Powder and spices together, and mix through the nuts.
Gently heat the sugar, honey and butter in a pan until the sugar has dissolved.
Quickly mix the syrup through the dry mix, scoop into a round tin lined with baking paper and press in with your fingers.
Let it bake in the oven for 30 minutes and cool down in the tin. Remove the baking paper and dust with icing sugar.
Cut into small pieces to serve.
1 piece = 140g
This lightly spiced flavoured Panforte is the perfect indigent desert after a Dr. Oetker Ristorante Mozzarella pizza, give it a go!
|Per serving||Per 100g/ ml|