Back to the panforte, this version used dried apricots, almonds, hazelnuts & some mixed spice. After looking at a few recipes it seems that most have figs which I love too so next time will have to try a fig version. I really liked the combination of fruit & nuts in this recipe & enjoyed the panforte which so far has lasted 5 days between Michael, Chloe myself & a few guests too, the fact that it is so dense & chewy makes it perfect for resisting & sticking to only a small portion at a time.
Panforte - recipe from the 2009 Donna Hay Christmas issue
1/2 cup (75g) plain flour, sifted
2 tablespoons cocoa. sifted
1 teaspoon mixed spice
1 cup (150g) chopped dried apricots
3/4 cup (120g) roasted almonds, halved
1 cup (140g) roasted hazelnuts, halved
200g dark chocolate, chopped
2/3 cup (230g) honey
1/4 cup (55g) caster sugar
1/4 cup (45g) brown sugar
icing sugar to dust
Preheat oven to 180c. Place flour, cocoa, spice, apricot, almonds and hazelnuts in a bowl & mix to combine. Place chocolate, honey, caster and brown sugars in a saucepan over low heat & stir until chocolate has melted. Pour into the flour mixture and mix well to combine. Press into a lightly greased 22cm round springform tin lined with non stick baking paper. Cook for 30 minutes or until the centre is just firm. Cool in the tin. Cut into wedges & dust with icing sugar.