Panforte

14 ingredients
6 steps

Ingredients

  • 6.5 oz pitted dates, roughly chopped
  • 7 oz mixed glace cherries, halved
  • 1.75 oz hazelnuts, toasted, skins removed
  • 1.75 oz almonds, toasted
  • 1.75 oz macadamia nuts, toasted
  • 7 oz dark chocolate, roughly chopped
  • 1 tbsp pumpkin pie spice
  • 1 tsp cracked black pepper (optional)
  • 1 None orange, finely grated zest
  • 3/4 cup sugar
  • 1/3 cup honey
  • 3 tbsp unsalted butter
  • None None Powdered sugar, to dust
  • None None Coffee, to serve

Directions

  1. 1
    Preheat oven 300°F. Lightly grease an 8 inch springform cake pan and line with parchment paper.
  2. 2
    In a large bowl, combine dates, cherries, nuts, chocolate, pumpkin pie spice, pepper (if using) and orange zest.
  3. 3
    In a medium saucepan, combine sugar, honey and butter. Heat on medium, stirring, until sugar begins to melt - do not stir again or the sugar will crystallize.
  4. 4
    Bring to a boil and cook for 3-5 mins, until a little of the caramel dropped into cold water forms a soft ball that can be molded with fingers.
  5. 5
    Working quickly, pour caramel over nut mixture. Mix well. Pour into prepared pan. Smooth top with a spatula. Bake for 10-15 mins. Allow to cool in pan.
  6. 6
    If the mixture has not set when cooled to room temperature, chill until set. Dust with powdered sugar, cut into small wedges and serve with coffee.

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