Panforte
Ingredients
- 200 g whole almonds, toasted
- 150 g candied orange peel, 100 g candied citron, chopped
- 100 g flour
- 1 tsp cinnamon, 1/4 tsp nutmeg, pinch of clove, pinch of black pepper
- 150 g honey
- 100 g sugar
- powdered sugar, for dusting
Dating back to 13th-century Siena, Panforte is less a cake than a dense, chewy confection — toasted almonds and candied citrus bound with a cooked honey-and-sugar syrup, warmed with cinnamon, nutmeg, clove and pepper, and thickened just enough with flour to hold together. It's pressed into a thin round, briefly baked, and finished with a dusting of powdered sugar; the flavor only improves after a day or two.
Method
Combine the toasted almonds, candied citrus peel, flour and spices in a bowl.
Heat the honey and sugar together in a saucepan over medium-low heat, stirring until the sugar dissolves, then bring to a boil.
Pour the hot syrup over the dry mixture and stir quickly and thoroughly before it sets.
Press the mixture firmly and evenly into a lined, low round pan.
Bake at around 150°C (300°F) for 10-15 minutes — it should still feel soft in the center, as it firms up on cooling.
Cool completely in the pan, then dust generously with powdered sugar before slicing thinly.
