- Portion size 20 servings
- 1 cup hazelnut
- 1 cup whole blanched almond
- 3/4 cups chopped candied mixed peel
- 3/4 cups chopped candied citron
- 1/2 cup all-purpose flour
- 1 teaspoon each grated orange and lemon rind
- 3/4 teaspoons cinnamon
- 3/4 teaspoons white pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground coriander
- 1 pinch cloves
- 2/3 cups granulated sugar
- 2/3 cups liquid honey
Grease 8 1/2-inch (2.25 L) springform pan. Line bottom and side of pan with parchment paper; lightly grease paper. Set aside
Spread hazelnuts and almonds on baking sheet; bake for 8 to 10 minutes or until fragrant and lightly browned. Transfer to terry cloth tea towel; rub off as much of the hazelnut skins as possible.
Coarsely chop nuts; place in large bowl. Add candied peel, candied citron, flour, orange and lemon rinds, cinnamon, pepper, nutmeg, coriander and cloves; stir to mix. Set aside.
In small heavy saucepan, stir together sugar and honey. Bring to boil over medium heat; cook for about 3 minutes or until at hard ball stage of 265°F (129°C) or until 1/2 teaspoon (2 mL) syrup dropped into cold water forms hard but pliable ball.
Quickly stir into nut mixture, mixing well. Immediately scrape into prepared pan, spreading evenly with spatula. Bake at 325°F (160°C) for about 45 minutes or until slightly raised, golden brown and edge is firm. (Panforte will still be soft at centre.)
Let cool in pan on rack until centre is firm to the touch, about 45 minutes. Remove side of pan; invert onto second rack. Remove pan base; peel off paper. Invert Panforte back onto first rack; let cool completely. Wrap in foil; let stand for 24 hours. (Foil-wrapped Panforte can be stored in airtight container for up to 2 weeks.)