Single Dried Fruit Nut Panforte | Supa

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🍰Dessert🟡Medium⏱120 minBaked Good

Single Dried Fruit Nut Panforte

Name: Single Dried Fruit Nut Panforte
Total time: 120 min
Yield: 1 portions
Cuisine: Italian
Ingredients: 1 g Butter Unsalted, for syrup; 5 g Cobnut/Hazelnut Raw unsalted shelled hazelnuts, thin skins retained; 8 g Almonds Raw unsalted, skins retained; 6 g Walnuts Raw walnut pieces; 5 g Dried Apricots; 5 g Dried Figs; 4 g Dates Soft pitted dates; 0.5 tsp Water For starting syrup; mostly evaporates; 8 g Flour; 1 g Cocoa powder Unsweetened; 12 g Sugar; 1 g Powdered Sugar; 1 tbsp Honey; 0.1 g Cinnamon Ground; 0.02 g Nutmeg Ground; 0.01 g Ground Cloves; To taste Salt

One small dense Tuscan-style nut and dried-fruit confection, bound with hot honey syrup and a little flour, then baked and sliced; one dessert portion.

Ingredients

1 g

Butter

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5 g

Cobnut/Hazelnut

8 g

Almonds

6 g

Walnuts

5 g

Dried Apricots

5 g

Dried Figs

4 g

Dates

0.5 tsp

Water

8 g

Flour

1 g

Cocoa powder

12 g

Sugar

1 g

Powdered Sugar

1 tbsp

Honey

0.1 g

Cinnamon

0.02 g

Nutmeg

0.01 g

Ground Cloves

To taste

Salt

Steps

20 min1

Bake

Heat the oven to 150 °C. Line a small metal cake tin about 7 cm across with parchment on its base and sides. Toast all the almonds, hazelnuts and walnuts on a tray for 15-20 minutes, stirring and removing them once lightly golden. Cool for 5 minutes, then chop coarsely, keeping the skins and all pieces. Finely chop all the dried fruit.

Mix all the nuts and dried fruit with all the flour, cocoa, cinnamon, nutmeg, cloves and a tiny pinch of salt in a heatproof bowl. In a very small heavy saucepan combine all the sugar, honey, butter and water. Heat gently until dissolved, then bring briefly to a boil until the syrup reaches 118-120 °C. Tilt the pan carefully if necessary so the thermometer tip reaches the shallow syrup without touching the base. Watch constantly; this tiny quantity heats quickly.

35 min3

Bake

Immediately pour all the hot syrup over the dry mixture and stir firmly with a heatproof spoon until everything is coated. Scrape all the sticky mixture into the lined tin and press level with the back of the spoon, keeping it about 1.5 cm thick. Bake at 150 °C for 30-35 minutes until just set, covering loosely with foil if the top browns too quickly. It firms as it cools.

45 min4

Cool in the tin for 45 minutes, then lift out and remove all the paper. Dust with all the powdered sugar. Cut the entire small panforte into thin wedges and serve all of them together as one dessert portion.