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To shell the nuts
One springform pan (approx. 20 cm in diameter), base lined with baking paper, sides greased
How it's done
To shell the nuts
Spread the nuts on a baking tray. Roast for approx. 5 mins. in the centre of an oven preheated to 200°C until the shells crack open. Remove the nuts, rub gently with a damp towel until all the shells have been removed. Roughly chop the nuts, place in a bowl.
Add the almonds to the hazelnuts along with all the other ingredients up to and including the gingerbread spice mix. Gently heat the honey and sugar over a medium heat, stirring continuously until the sugar has dissolved. Pour the honey over the nut mixture. Mix thoroughly with a risotto spoon.
Transfer the mixture to the prepared tin and press down gently.
Approx. 35 mins. in the centre of an oven preheated to 150°C. Remove and allow to cool slightly. Remove the panforte from the tin, leave to cool on a rack, dust with icing sugar.
|Tip:||Replace the almonds with walnuts.|
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