Saturday, January 24, 2009

Golden panforte

Ingredients (serves 8)
* 2 sheets rice paper
* 115g (3/4 cup) plain flour
* 1 tsp ground cinnamon
* 1 tsp mixed spice
* 1 tsp ground coriander
* 1/4 tsp ground white pepper
* 1 cup (160g) whole blanched almonds
* 1 cup (150g) hazelnuts
* 1/2 cup (95g) sultanas
* 1/4 cup (60g) chopped dried figs
* 1/2 cup (110g) chopped glace pineapple
* 1/4 cup (65g) chopped glace ginger
* 1/4 cup (60g) chopped glace peach
* 2/3 cup (140g) caster sugar
* 1/2 cup (125ml) honey
* 2 tbs water
* Icing sugar mixture, to dust

1. Preheat oven to 160°C. Grease a 20cm diameter springform pan and line base with rice paper sheets, using scissors to trim paper to fit base. Place the almonds and hazelnuts on separate oven trays. Bake in preheated oven for 5 minutes or until almonds and hazelnuts are toasted. Remove from oven. Place the hazelnuts in a clean tea towel and gently rub to remove skins.
2. Combine the flour, cinnamon, mixed spice, coriander, pepper, almonds, hazelnuts, sultanas, figs, pineapple, ginger and peach in a large bowl.
3. Combine sugar, honey and water in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar dissolves. Cook, without stirring, for 5 minutes or until syrup thickens slightly.
4. Pour sugar mixture into nut mixture and stir until well combined. Spread mixture into prepared pan, pressing down firmly. Bake for 40 minutes or until just firm. The centre should still be a little soft. Cool in pan. Dust with icing sugar and slice thinly.

Notes & tips
* Can be made up to 1 month ahead.
* Rectangular edible sheets of white rice paper are available from delicatessens, they are used mostly when make confectionary to make it easier to handle slightly sticky sweets for serving. They are not to be confused with translucent Asian rice paper wrappers, something quite different.

Notebook: - Page 144
Recipe by Cynthia Black


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