A recipe from the Good Food collection.
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- Preheat the oven to 180°C (350°F/Gas 4). Spread the almonds onto a baking tray and bake for 3–4 minutes, or until lightly golden. Roast the hazelnuts separately for 5 minutes, then rub off the skins in a clean tea towel (dish towel).
- Reduce the oven temperature to 150°C (300°F/Gas 2). Line a 26 × 17 cm (10½ × 6½ inch) rectangular tin with edible rice paper. Sift the flour and mixed spice into a large bowl. Add the nuts, glacé and dried fruits. Coat the nuts and fruit in the flour.
- Put the honey and caster sugar in a small saucepan. Stir over low heat until dissolved. Brush down the sides of the saucepan with a wet pastry brush to ensure all the sugar has dissolved. Bring to the boil then remove from the heat.
- Pour the hot mixture over the flour mixture and thoroughly mix. Press into the prepared tin, using wet fingers to spread. Bake for 30 minutes, or until firm to touch. Cool, then coat liberally with sifted icing sugar. Cover with foil and leave for 2–3 days to allow the flavour to develop. Cut into small squares or triangles to serve.
Tip: Use two or three varieties of glacé fruits, such as pineapple, apricots and pears. Keep covered and refrigerated. This panforte will keep for 1 month.