Panforte with nuts and candied fruits
Dense Siena sweetness: a thin slice is enough for a cup of tea.
180 min · 12 servings
Per serving
Approximately 272 kcal Protein: 4.9 g Fat: 11.4 g Carbohydrates: 41.3 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Almonds, Hazelnuts, Wheat/Gluten
If you are sensitive to sulfites E220–E224, E226–E228, exclude dried and candied fruits treated with them. The absence of sulfites in the selected product must be confirmed.
NHS: food allergyIngredients
- Almonds – 150 g
- Hazelnuts, kernels - 100 g
- Candied fruits cubes - 150 g
- Dried apricots – 80 g
- Wheat flour - 80 g
- Honey – 120 g
- Sugar - 100 g
- Cinnamon – 3 g
- Ground ginger - 1 g
- Powdered sugar - 10 g
How to cook
- Dry the nuts for 10 minutes at 150 °C. Chop dried apricots and large candied fruits, combine with nuts, flour and spices.
- Heat honey and sugar to 118°C. Quickly stir the hot syrup into the dry mixture.
- Press into a 20cm pan with parchment paper. Bake at 150°C for 30–35 minutes.
- Cool in the pan for 2 hours, sprinkle with powder and cut into thin slices.
Products for the recipe
- Almonds raw — 150 g: almonds. Prepare as directed in recipe steps.
- Peeled hazelnuts — 100 g: hazelnuts, kernels. Prepare as directed in recipe steps.
- Candied fruit cube — 150 g: candied fruits in cubes. Prepare as directed in recipe steps.
- Dried apricots terma — 80 g: dried apricots. Prepare as directed in recipe steps.
Editorial recipe from Vostok Food based on the description of the dish in the source. Quantities, home cooking method and Russian text - adaptation; This is not a literal translation. Adaptation is distributed under CC BY-SA 4.0.