Vegan Panforte

shyvas

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This is a traditional Christmas Tuscan dessert, dating back to the 13 th century.
rice paper
100 g cristalized peel
175 g blanched almonds
50 g pistachios
100 g hazelnuts
60 g spelt flour (or plain)
25 g cocoa powder
1 tsp ground cinnamon
1 tsp vanilla
1/2 tsp ground coriander
1/4 grated nutmeg
160 g light brown sugar
175 g golden syrup
icing sugar to dust

Heat the sugar and golden syrup in a saucepan and bring to the boil. Cook on a high
heat for 4 mins. Toast the hazelnuts and almonds.
Sift the flour ans spices into a large bowl.
Chop the nuts and peel, add to the bowl. Add into the other ingredients and stir.
Line a 20 cm greased round tin with a few sheets of rice paper cutting to fit.
Add the mixture and press down.
Bake in oven 170° C 45 mins. Cool on a wire rack.
Sift icing sugar over the paneforte.
Tip : keeps for a few weeks in a clingfilm. Serve in tiny wedges.