Italian Christmas dessert Panforte

No Christmas dinner in Tuscany is complete without fragrant honey panforte full of fruit and nut filling.

• Recipe author: Yulia Magay
• After preparation, you will receive 10 servings
• Total recipe preparation time: 60 minutes

Ingredients

• Almonds 100 g
• Hazelnut 100 g
• Vegetable oil 2 tsp spoons
• Flour 160 g + for sprinkling
• Candied fruits 280 g
• Ground cinnamon 1 tsp spoon
• Ground coriander ¾ tsp spoon
• Ground cloves ¾ h. spoon
• Ground nutmeg ¾ h. spoon
• Honey 150 g
• Water 1 tbsp. spoon
• Sugar 125 g
• Powdered sugar 3-4 tbsp. spoons

Cooking method

• Dry the nuts in an oven preheated to 180 degrees for 5-7 minutes, then pour into a bowl and cool.

• Preheat oven to 150 degrees. Line a 20 cm baking dish with oiled and floured baking paper.

• Chop candied fruits and mix with nuts. Sift flour and combine with spices.

• In a small saucepan, combine honey, water, and sugar. Heat the mixture over medium heat and simmer for 2-3 minutes after boiling. The sand should dissolve.

• Remove the syrup from heat and add to the nut mixture, stir. Enter flour and spices.

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• Place the dough in the prepared pan and smooth with wet hands.

• Sprinkle the cake with 1 tablespoon of powdered sugar and place in the oven for 35-40 minutes.

• Let the finished cake cool for 10-15 minutes, then remove from the pan and cool completely.

• Sprinkle with remaining powdered sugar before serving.

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