Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To shell the nuts
Cake mixture
Bake
Utensils
One springform pan (approx. 20 cm in diameter), base lined with baking paper, sides greased.
How it's done
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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.
Cake mixture
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.
Bake
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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