Panforte
Posted: Sun Oct 05, 2008 8:48 pm
Panforte
Ingredients
cooking spray
2/3 cup(s) flour, all-purpose
1 cup(s) nuts, almonds, whole or slivered, toasted
1/2 cup(s) nuts, hazelnuts, toasted
1/3 cup(s) plums, pitted, dried, coarsely chopped
1/3 cup(s) figs, dried, coarsely chopped
1/3 cup(s) apricot(s), dried, coarsely chopped
1/3 cup(s) raisins, golden
1 teaspoon cinnamon, ground
1/2 teaspoon ginger, ground
1/2 cup(s) honey
1/3 cup(s) sugar, granulated
2 tablespoon sugar, powdered
Preparation:
Preheat oven to 300°.
Coat an 8-inch round cake pan with cooking spray. Line bottom with parchment paper; coat with cooking spray.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, almonds, and next 7 ingredients in a large bowl; stir until flour coats fruit and nuts. Set aside.
Combine honey and granulated sugar in a small saucepan. Cook over low heat until sugar dissolves. Bring syrup to a boil; reduce heat, and simmer, uncovered, 2 minutes. Carefully and quickly add hot syrup to fruit mixture; stir quickly with a wooden spoon to coat.
Quickly spread mixture evenly into prepared pan, pressing lightly with back of spoon. Bake at 300° for 30 minutes (mixture will be soft and appear underdone but will firm as it cools). Cool at least 2 hours in pan on a wire rack (or cool 1 day for best results). Remove panforte from pan; remove parchment paper. Sprinkle with powdered sugar. Cut into wedges. Store in refrigerator in an airtight container for up to 1 month.
Note: Cool at least 2 hours in pan on a wire rack (or cool 1 day for best results.
Ingredients
cooking spray
2/3 cup(s) flour, all-purpose
1 cup(s) nuts, almonds, whole or slivered, toasted
1/2 cup(s) nuts, hazelnuts, toasted
1/3 cup(s) plums, pitted, dried, coarsely chopped
1/3 cup(s) figs, dried, coarsely chopped
1/3 cup(s) apricot(s), dried, coarsely chopped
1/3 cup(s) raisins, golden
1 teaspoon cinnamon, ground
1/2 teaspoon ginger, ground
1/2 cup(s) honey
1/3 cup(s) sugar, granulated
2 tablespoon sugar, powdered
Preparation:
Preheat oven to 300°.
Coat an 8-inch round cake pan with cooking spray. Line bottom with parchment paper; coat with cooking spray.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, almonds, and next 7 ingredients in a large bowl; stir until flour coats fruit and nuts. Set aside.
Combine honey and granulated sugar in a small saucepan. Cook over low heat until sugar dissolves. Bring syrup to a boil; reduce heat, and simmer, uncovered, 2 minutes. Carefully and quickly add hot syrup to fruit mixture; stir quickly with a wooden spoon to coat.
Quickly spread mixture evenly into prepared pan, pressing lightly with back of spoon. Bake at 300° for 30 minutes (mixture will be soft and appear underdone but will firm as it cools). Cool at least 2 hours in pan on a wire rack (or cool 1 day for best results). Remove panforte from pan; remove parchment paper. Sprinkle with powdered sugar. Cut into wedges. Store in refrigerator in an airtight container for up to 1 month.
Note: Cool at least 2 hours in pan on a wire rack (or cool 1 day for best results.