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  • 3/4 cup whole hazelnuts, peeled, toasted and chopped

  • 3/4 cup whole almonds, toasted and chopped

  • ½ cup candied orange peel, chopped

  • ½ cup candied lemon peel, chopped

  • 6 tbsp Thompson raisins

  • 6 tbsp all purpose flour

  • 2 Tbsp cocoa powder

  • 1 tsp cinnamon

  • 1 tsp ground ginger

  • 1/4 tsp nutmeg

  • dash of black pepper

  • 2/3 cup sugar

  • 1/3 cup honey

  • 1 1/2 tbsp butter


  • 1.

    Preheat oven to 300F (150C). Butter and line a 10-inch springform pan with parchment paper, on the sides and the bottom. Butter parchment (or spray with food release).

  • 2.

    In a large bowl, combine nuts, peel, raisins, flour, cocoa and spices.

  • 3.

    In pot over medium heat, cook sugar, honey and butter until it reaches a temperature of 245F (120C) (about 8 to 10 minutes). Working quickly, pour syrup over nut mixture, stirring until combined. The panforte stiffens quickly, so immediately spoon mixture into pan and spread to edges of pan.

  • 4.

    Bake for 30 minutes. Allow to cool in the pan completely. Wrap and store at room temperature.


A nice twist might be to add a shot of espresso instead of cocoa...

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Posted by Report
This is so delicious! It's great and easy to make. But it's hard to cut it.