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

  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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