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Panforte Di Siena
  This is a delicious Christmas Dessert  from Tuscany.
It is best eaten, sliced into very thin slices, after Dinner with Liqueurs, Tea or Coffee.
More Christmas Recipes
 
200g ( 7oz ) Almonds, freshly ground
100g ( 4oz ) Almonds left whole
100g ( 4oz ) Walnuts, freshly ground
100g ( 4oz ) Hazelnuts, freshly ground
300g  ( 10oz ) candied orange and lemon peel, finely chopped
50g ( 2oz ) dried figs, finely chopped
200g ( 7oz ) caster sugar
100g ( 40z ) Honey
a pinch each of ground cinnamon, cloves,
coriander and freshly grated nutmeg
2 tablespoon of all-purpose ( plain)  flour
1 sheet rice paper
2 extra teaspoons of cinnamon and flour, mixed together

Preheat Oven 160C ( 325F/Gas 3 )
20cm ( 8 inch ) shallow baking tin

  1. Put the honey and sugar into a heatproof bow and 
  2. place on top a saucepan with boiling water stirring all the time until sugar has dissolved
  3. now mix in all the other ingredients 
  4. line the lightly greased baking tin with the rice paper
  5. pour in the mixture and dust with the flour and cinnamon
  6. bake in the preheated oven for about 40 minutes
    the cake will remain flat and not rise
  7. cool and dust off remaining flour.
  8. wrap in foil and keep in a tin in a cool place, will keep for many weeks.
  9. before serving dust lightly with powder sugar

Bon Appétit

 

 

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