Name: Fig Panforte
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 100g hazelnuts; 150g blanched almonds; 50g walnuts; 50g pistachios; 200g dried figs; 200g candied citrus peel; 50g flour (can be gluten-free); 2 Tbsp cocoa powder; 1 tsp ground cinnamon; ¼ tsp ground nutmeg; 200 dark muscovado sugar; 200g honey; 50g butter or dairy-free margarine; icing sugar to serve

Fig Panforte

20 Dec 2016

by Dinna

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Background

This recipe is a simple, Christmassy version of the famous and one of the oldest Italian sweets which is made in Siena. The traditional recipe is supposed to include 17 different ingredients, representing the city's 17 areas. Panforte is popular all over the world, so there are many versions these days. The following fig panforte is super easy to make, ideal as an edible Christmas gift or snack, or perfect to celebrate anniversaries, Valentine’s day and so on. It can easily be dairy-free and gluten-free if you use sunflower spread and/or gluten-free flour.

Ingredients

100g hazelnuts
150g blanched almonds
50g walnuts
50g pistachios
200g dried figs
200g candied citrus peel
50g flour (can be gluten-free)
2 Tbsp cocoa powder
1 tsp ground cinnamon
¼ tsp ground nutmeg
200 dark muscovado sugar
200g honey
50g butter or dairy-free margarine
icing sugar to serve

Instructions

Preheat the oven to 160°C.
Scatter the hazelnuts onto a lined a baking tray. Scatter the walnuts, almonds, pistachios onto another tray. Put both trays in the oven for 7-8 minutes.
Wrap the hazelnuts in the baking paper, then rub between your palms to remove the skin around the nuts.
Coarsely chop all the baked nuts and put them into a mixing bowl.
Chop the figs into small pieces, similar to the size of the raisins, then add to the nuts together with the citrus peel.
Mix the flour, cocoa powder, cinnamon and nutmeg in a small bowl, then add to the nuts.
Gently heat the butter, sugar and honey. When the sugar is melted, cook at low temperature for 2-3 minutes, then pour it over the nut mixture. Combine gently.
Transfer the mixture into a lined baking tin (about 20 × 20-cm), and spread it out evenly. Bake for 30 minutes until then let it cool in the tin.
Cut it into squares or slices and dust with icing sugar before serving.