1-1/2 cups blanched almonds
1-1/2 cup walnuts
1/2 cup candied orange and lemon peel, cut into small cubes
1 teaspoon cinnamon, divided
Pinch of ground coriander
Pinch of ground black pepper
2/3 cup flour, divided
1/2 cup honey
5 tablespoons sugar
2 tablespoons confectioner's sugar
1 teaspoon cinnamon
Finely chop the almonds and walnuts.
You can do this in a food processor, but do not allow to form a paste.
Transfer the nuts to a large bowl.
Add the orange and lemon peel, 1/2 tsp. cinnamon, coriander, and pepper.
Mixture until well blended. Stir in 1/2 cup of flour. Set aside.
Heat the honey in a small saucepan over medium heat.
Add the 5 tablespoons of sugar and stir until it is incorporated. Do not boil.
Transfer the honey to the bowl with the nuts, mix well but gently.
Heat the oven to 350-degrees F.
Grease the bottom and sides of an 9-inch tart or quiche pan.
Line the bottom of the pan with waxed paper.
Spoon the batter into the pan.
Combine the remaining flour and cinnamon and sift evenly over the top.
Bake for 35 minutes.
Remove and cool in the pan for 10 minutes.
Remove the panforte from the pan and cool completely on a wire rack.
Wrap in foil to store. Panforte is best eaten at least a week after it has been baked.
Before serving, combine the confectioners sugar and cinnamon and sprinkle over the top.
1-1/2 cup walnuts
1/2 cup candied orange and lemon peel, cut into small cubes
1 teaspoon cinnamon, divided
Pinch of ground coriander
Pinch of ground black pepper
2/3 cup flour, divided
1/2 cup honey
5 tablespoons sugar
2 tablespoons confectioner's sugar
1 teaspoon cinnamon
Finely chop the almonds and walnuts.
You can do this in a food processor, but do not allow to form a paste.
Transfer the nuts to a large bowl.
Add the orange and lemon peel, 1/2 tsp. cinnamon, coriander, and pepper.
Mixture until well blended. Stir in 1/2 cup of flour. Set aside.
Heat the honey in a small saucepan over medium heat.
Add the 5 tablespoons of sugar and stir until it is incorporated. Do not boil.
Transfer the honey to the bowl with the nuts, mix well but gently.
Heat the oven to 350-degrees F.
Grease the bottom and sides of an 9-inch tart or quiche pan.
Line the bottom of the pan with waxed paper.
Spoon the batter into the pan.
Combine the remaining flour and cinnamon and sift evenly over the top.
Bake for 35 minutes.
Remove and cool in the pan for 10 minutes.
Remove the panforte from the pan and cool completely on a wire rack.
Wrap in foil to store. Panforte is best eaten at least a week after it has been baked.
Before serving, combine the confectioners sugar and cinnamon and sprinkle over the top.
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