by Sally Kerr-Dineen
Panforte is cross between nougat and fruitcake, a bread and a candy. I think this is one of the Christmassiest desserts ever. For me it’s the aroma that wafts around the kitchen when it’s baking.
There’s nothing to be intimidated by, it’s not tricky to make just a bit sticky to make. The honey syrup hardens really quickly so you have to move fast from mixing to getting the batter into the pan. What’s nice is that this Italian spiced “bread” keeps for ages, easily a month or two wrapped well at room temperature.
2 cups toasted almonds, coarsely chopped
2 cups candied citron mixture (like lemon, lime, orange, cherry)
Grated zest from one lemon
¾ cup flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¾ cup honey
-Preheat oven to 300°F. Line a 9-inch springform pan with parchment paper. Spay paper and sides of pan with cooking spray.
-Mix the almonds, citron, zest, flour, cinnamon, ginger, cloves and nutmeg together in a large bowl.
-Heat the sugar and honey in a small pan on low heat stirring constantly until the mixture is smooth, bubbles slightly and reads 240°F on a candy thermometer.
-Pour honey syrup into nut mixture and stir well, the batter stiffens quickly, so work fast. Scrape into prepared pan and smooth the top with a spatula or your fingers when it’s cool enough to handle.
-Bake for 35-40 minutes until the center feels like soft custard and your finger comes away clean. Do not over bake. The panforte will firm up as it cools.
-Cool on a rack for 15 minutes, run a knife around the edge to loosen, remove pan and cool completely. Remove the bottom and parchment paper, sprinkle heavily with confectioner’s sugar.
Note: I mushed two recipes together; one from David Lebovitz and the other from The Essential New York Times Cookbook.