Chocolate PanforteRecipe By: Kathleen Sloan-McIntosh
Panforte (aka panaforte) is an Italian Christmas treat that’s now enjoyed year-round. Dark, soft and chewy, this Chocolate Panforte tastes almost candy-like.
- 1/2 cup dried apricots
- 1/3 cup candied pineapple
- 1/3 cup mixed candied peel
- 1/3 cup candied citron
- 1/2 lb. (2 cups) hazelnuts, roasted and skins removed
- 1/2 lb. (1-3/4 cups) blanched almonds, roasted
- 1-1/2 cups all-purpose flour
- 4 tbsp unsweetened cocoa powder
- 2 tsp cinnamon
- 1/4 lb. semi-sweet chocolate
- 1 cup liquid honey
- 3/4 cup granulated sugar
Directions Yield: Makes about 60 pieces
- Preheat oven to 375°F (190°C).
- Finely chop all fruit. Mix with nuts, flour, cocoa and cinnamon.
- Butter a 9” square pan. Line bottom with parchment or waxed paper.
- Gently melt chocolate in double boiler.
- In a heavy saucepan, bring honey and sugar to a boil and simmer 5 minutes. Pour honey mixture and melted chocolate into bowl of dry ingredients. Mix well with wooden spoon. Scrape into lined pan and press down with back of spoon.
- Bake about 20 minutes. Cool until easily handled, and slice while warm into 1/4” thick pieces about 4” long (do not allow panforte to cool completely before slicing, or cutting will be difficult).
- Cool completely. Store in an airtight container.