Panforte
Nuts
1 cup blanched almonds and 1 cup skinless
hazelnuts, both lightly toasted
Fruit Mixture
1 cup mixed diced glaceed fruits
half a cup flour, sifted
1 tablespoon cinnamon
2 teaspoons diced glaceed citron
2 teaspoons diced glaceed lemon peel
2 teaspoons diced glaceed orange peel
Syrup
half a cup of sugar
half a cup of honey
|
Combine the nuts and fruit mixture ingredients in a bowl.
(ie all the ingredients
except the sugar and honey)
Make the syrup
In a heavy saucepan combine sugar and honey over moderately low heat, stirring
occasionally until the syrup simmers, and then cook undisturbed until the soft ball
stage is reached or a candy thermometer registers 238 degrees F. Transfer the syrup to a
large bowl. Stir the nut and fruit mixture into the syrup, combining well.
Pour the mixture into 2 well greased and floured 7 inch round cake tins, 1 inch deep, and
bake the cakes for 35 minutes at 325 degrees F (ie a slow oven).
Transfer the cakes to racks to cool. Remove the cakes from the tins and dust with
sifted confectioner's sugar. The cakes can be kept, wrapped in foil and stored airtight
for several weeks.
|
