Gluten-free Panforte with Oranges and Nuts

I love all the holiday breads and pastries this time of year that feature dried fruit, nuts and spices- cinnamon, cloves and nutmeg. Panforte, which means “firm bread” is one of my favorite winter treats to enjoy with tea or coffee. I adapted this recipe from the talented Maura Kilpatrick of Oleana restaurant. This recipe calls for a candy thermometer, but don’t be scared, it’s very easy to use.

 

Ingredients:

3 tbs. cocoa powder

1 cup whole or sliced, blanched almonds

1 cup whole blanched hazelnuts

1 cup gluten-free flour of your choice

1/2 tsp. xanthin gum (if you mix does not contain it)

2 tsp. cinnamon

1 tsp. ground ginger

1/4 tsp. cloves

1/4 tsp. nutmeg

1/4 tsp. cardamom

1 tsp. black pepper

1/2 cup dried apricots

1/2 cup candied ginger

1/2 dried cranberries

1/2 cup currants or more cranberries

1/2 cup candied orange peel

1 cup unrefined sugar

2/3 cup honey

Method of Preparation:

  1. Preheat oven to 350 F.
  2. Buter a 9-inch spring form cake or tart pan and dust lightly with some cocoa powder.
  3. Toast almonds and hazelnuts in oven for 10-12 minutes
  4. In a large bowl, combine the nuts, gluten-free flour, xanthin gum (if using), the cocoa powder, cinnamon, ground ginger, cloves, nutmeg, cardamom and pepper.
  5. Chop the apricots, orange peel and ginger into small pieces.
  6. In a small saucepan, cook the sugar and honey to 240 F. on a candy thermometer.
  7. Immediately pour the honey mixture into the flour and nut mixture. The mixture gets stiff quickly, so it will be difficult to stir. You can add a few tablespoons of water if necessary to combine the ingredients.
  8. Press into pan, wetting fingers if needed.
  9. Lower oven 300 F. Bake for 20-25 minutes until there are bubbles around the edges.
  10. 10. When cool, invert onto serving platter and dust with confectioner’s sugar.

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