Although this is a traditional Italian Christmas confection from Tuscany, it is perfect for any special occasion. For a darker, chocolate-flavored panforte add cocoa.
200g blanched almonds
200g raw hazelnuts, skin on
50g raw macadamia nuts
200g citrus peel
100g dried figs, chopped
100g dried apricots, chopped
175g plain flour
2 teaspoons ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon chopped cloves
1/2 teaspoon grated nutmeg
1/2 teaspoon white pepper
2 teaspoons powdered ginger
500g sugar
250g honey
125g unsalted butter
2 tablespoons cocoa (optional)
Roast hazelnuts for 15 minutes in oven at 200_C. Toast almonds in dry pan until browned. Roughly chop macadamia nuts. When hazelnuts are slightly cooled, wrap in a tea towel and rub off skins. (It doesn’t matter if some skin remains). Roughly chop up hazelnuts and almonds. It doesn’t matter if some whole nuts remain. Mix nuts with peel, figs, apricots, flour, cinnamon, coriander, cloves, nutmeg, pepper, ginger and cocoa (if using). Prepare two 28cm springform baking tins. Grease them and line with non-stick baking paper on base and around inner wall. In a saucepan, preferably non-stick, put sugar, butter and honey. Heat while stirring to 118_C (soft-ball stage) using a sugar thermometer. If not using a thermometer keep cooking till mixture is smooth and bubbling fiercely and just starting to change color. Quickly stir sugar mixture into dry ingredients. Divide mixture in two and put one lot in each tin. Press down with wet spoon, dipping it into water every few seconds to stop sticking. The mixture need not be spread evenly as it will soften and spread during cooking. Bake for 30 minutes at 160_C. Allow to cool and remove from tin. Remove baking paper from base. Sprinkle with icing sugar. Will keep well in an airtight container.