Panforte
14 ingredients
6 steps
Ingredients
- 6 1/2 ounces pitted dates roughly chopped
- 7 ounces glace cherries mixed, halved
- 1 3/4 ounces hazelnuts toasted, skins removed
- 1 3/4 ounces almonds toasted
- 1 3/4 ounces macadamia nuts toasted
- 7 ounces dark chocolate roughly chopped
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cracked black pepper optional
- 1 zest orange, finely grated
- 3/4 cup sugar
- 1/3 cup honey
- 3 tablespoons unsalted butter
- powdered sugar to dust
- coffee to serve
Directions
-
1Preheat oven 300°F. Lightly grease an 8 inch springform cake pan and line with parchment paper.
-
2In a large bowl, combine dates, cherries, nuts, chocolate, pumpkin pie spice, pepper (if using) and orange zest.
-
3In 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.
-
4Bring 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.
-
5Working 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.
-
6If 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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