Panforte di Siena

I had wanted to cook this traditional Italian treat for at least 3 years and finally, this December, I got it! Probably I was afraid the recipe would turn out being very difficult. However, I'm happy now I've tried such a fabulous dessert. It's full of nuts and fruits and includes no butter or eggs as well. And it's easy, too. Yes, It has been one of the easiest recipes in all my practise!

Ingredients:

1 1/2 cups (200 gr) blanched almonds;

3 cups (300 gr) walnuts / pecans;

1 cup (150 gr) mixed glace (candied) fruits - chopped;

2 cups (150 gr) candied peel - finely chopped;

1 cup (75 gr) all-purpose flour;

1/2 cup (30 gr) cocoa powder;

100 ml honey;

1 cup (150 gr) brown sugar;

1 tsp ground cinnamon;

1/2 tsp ground nutmeg;

1/4 tsp ground cloves;

Icing sugar

1. Heat an oven to 190C. Line a 20 cm round cake dish with greaseproof paper.

2. Toast the almonds and walnuts on a baking tray or on a dry pan, 5 minutes. Let cool and then chop them roughly.

3. Place the nuts in a bowl. In the same bowl sift the flour, cocoa and spices. Stir in the candied fruits and peel.

4. Heat the honey and sugar in a pan and cook over a low heat until the sugar is dissolved and the mixture is rubbery and transparent, about 5 minutes.

5. Mix the dry ingredients with syrup. 

6. Transfer and press evenly the mixture into the cake dish. Bake for 20-30 minutes. 

7. Allow to cool in the dish for 10 minutes, then place on a wire rack to cool completely. Sift over a thick layer of icing sugar.