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Packed with fruits and nuts, panforte can be served at the end of a meal with tea or coffee or packaged for the winter holiday gift-giving season.
Calories
Protein
Fat
Carbohydrates
Preheat the oven to 300F (150C). Oil a 7-inch (16 cm) springform cake pan and line the base with parchment paper.
In a heatproof bowl, mix together the hazelnuts, walnuts, flour, candied orange, prunes, and ginger.
In a small saucepan, combine the honey, water, sugar, salt, and cinnamon and heat over medium heat, stirring until the sugar has dissolved, about 1 minute. Let cool for 2-3 minutes, then pour over the prune and nut mixture. Mix together with a sturdy spoon, then continue to mix using your hands until you get a very firm, sticky dough.
Put the dough into the prepared pan, pressing down firmly with your hand and smoothing the top.
Bake in the middle of the oven for 40 to 45 minutes. Place on a rack to cool for 45 minutes. Sift a thick layer of powdered sugar onto a plate. Loosen the panforte from the edge of the tin with a knife and turn it onto the powdered sugar. Peel off the parchment paper and sift more sugar on top. Cut into 12 (or more) wedges to serve.
75 g / 1/2 cup toasted, chopped hazelnuts
75 g / 1/2 cup chopped walnuts
50 g / 1/3 cup whole-wheat flour
75 g / 1/2 cup candied, diced orange peel
120 g / 1 cup Diced Prunes or Prune Bits
50 g / 1/3 cup chopped candied ginger
75 g / 1/4 cup mild honey
30 ml / 2 tablespoons water
60 g / 1/3 cup sugar
Pinch of salt
1 teaspoon ground cinnamon
2 tablespoons powdered sugar
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