Panaforte

Panaforte

Wrap each individual square in clear cellophane and tie with a pretty gift tag.

By , 21 September 2015

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Panaforte
  • 2 Hours

  • Serves: 16

  • Price: 50p per serving

Nutritional Info
Each 85g serving contains
  • Energy

    1633KJ

    390KCAL

    19%
  • Fat

    18g

    high

    26%
  • Saturates

    3.1g

    med

    16%
  • Sugars

    43g

    high

    48%
  • Salt

    0.19g

    low

    3%
of your reference intake.
Typical energy values per 100g: 1921kJ/459kcal.
Ingredients
  • 100g pack Asda Mixed Hazelnuts
  • 150g pack Asda Blanched Almonds
  • 75g Walnuts
  • 75g shelled pistachios
  • 200g dried figs
  • 200g pack Asda Mixed Peel
  • 75g plain flour
  • 2 level tbsp cocoa
  • 1 level tsp ground cinnamon
  • 1/4 level tsp grated nutmeg
  • 225g caster sugar
  • 225g clear honey
  • 50g butter
  • 50g icing sugar
Method
  • Pre-heat the oven to 160C/140C Fan/Gas 3. Line a 20cm square cake tin with baking paper. Place the hazlenuts on a baking tray and the other nuts on another tray. Cook in the oven for 6-9 minutes or until golden. Rub the papery brown skins off the hazelnuts with kitchen paper. Chop all the nuts and put in a bowl.

  • Using kitchen scissors, cut the figs to the size of raisins. Mix the figs, nuts and peel in a bowl.

  • Mix the flour, cocoa, cinnamon and nutmeg in a different bowl. Add to the fruit and nuts.

  • Put the sugar, honey and butter in a pan and heat slowly, stirring until the butter has melted and the sugar dissolved. Simmer gently for 2-3 minutes.

  • Add it to the dry ingredients and mix well. Turn the mixture into the tin and level the top. Bake for 35-40 minutes. Leave to cool.

  • Dust with icing sugar before cutting into 16 pieces.