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Panforte
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Panforte

Ingredients

  • 2/3 cup 160 ml hazelnuts, toasted
  • 2/3 cup 160 ml almonds, toasted
  • 2/3 cup 180 ml walnuts, toasted
  • Dried fruit from above
  • 1/2 teaspoon 3 ml cinnamon, ground
  • 1/2 teaspoon 3 ml nutmeg, ground
  • 1/2 teaspoon 3 ml cloves, ground
  • 1/2 cup 120 ml flour
  • 1/2 teaspoon 3 ml of salt
  • 1 tablespoon 15 ml) unsweetened cocoa
  • 1/3 cup 3 oz/85 g semi-sweet chocolate chips
  • 2/3 cup 160 ml reserved cherry simple syrup
  • 2 cups 480 ml icing sugar, for dusting

Instructions

  • PAM spray an 8 inch round pan, and line completely with parchment paper. Give the parchment paper a very light spray of PAM.
  • In a large bowl, mix the nuts, candied fruit, cinnamon, nutmeg, cloves, flour, salt, cocoa, and chocolate chips.
  • In a small saucepan, warm the cherry simple syrup and 2/3 cup of white sugar. Once the sugar is melted, pour over the dry ingredients.
  • Mix all ingredients thoroughly. It will be a bit stiff while mixing.
  • Place batter into prepared pan, pat down with a spoon, pressing down to flatten.
  • Bake at 350°F for 30 minutes. The surface will be completely bubbly and dark brown.
  • Remove from oven, let cool.
  • Refrigerate for at least 2 hours to chill.
  • Remove from fridge, remove parchment paper, and cover entire surface with icing sugar.
  • Serve cold (or room temperature).