Cocoa Panforte

Name: Cocoa Panforte
Ingredients: 5 ounces honey; 4 ounces white sugar; 3 ounces chopped pine nuts; 3 ounces chopped walnuts; 3 ounces chopped almonds; 3 ounces chopped candied pineapple; 3 ounces chopped crystallized ginger; 3 ounces chopped dried dates; 2 ounces unsweetened cocoa powder; 1/2 teaspoon ground coriander; 1/2 teaspoon ground allspice; 1/3 teaspoon ground nutmeg; 2 tablespoons confectioners' sugar, or as needed for dusting

13 ingredients

5 steps

Ingredients

5 ounces honey
4 ounces white sugar
3 ounces chopped pine nuts
3 ounces chopped walnuts
3 ounces chopped almonds
3 ounces chopped candied pineapple
3 ounces chopped crystallized ginger
3 ounces chopped dried dates
2 ounces unsweetened cocoa powder
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1/3 teaspoon ground nutmeg
2 tablespoons confectioners' sugar, or as needed for dusting

Directions

1

Preheat the oven to 300 degrees F (150 degrees C). Line an 8- or 9-inch baking pan with a removable bottom with rice paper or parchment paper, including the sides.
2

Combine honey and sugar in a small pan over low heat and stir until sugar is dissolved, about 3 minutes. Bring to a gentle boil, and do not stir once syrup begins to boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface. Remove from heat and stir in pine nuts, walnuts, almonds, pineapple, ginger, dates, cocoa powder, coriander, allspice, and nutmeg. Mixture will be very stiff.
3

Press mixture into the prepared baking pan.
4

Bake in the preheated oven for 25 minutes. Remove from oven and place pan on a cooling rack to cool completely.
5

Remove panforte from the baking pan and dust with confectioners' sugar.