Panforte Wedges

MAKES 3 MINI SPRINGFORM PANS (DIAMETER 6 IN. [15 CM])

For the dough: 2/3 cup (100 g) hazelnuts, ¾ cup (100 g) almonds, 5¼ oz (150 g) candied orange peel, 5¼ oz (50 g) candied lemon peel, 1/3 cup + 1 tbsp (50 g) flour, 3 tbsp cocoa powder, 1 tsp ground cinnamon, 1 pinch ground cloves, 1 pinch ground ginger, 1 pinch ground coriander, 1 pinch freshly grated nutmeg, ½ cup (100 g) sugar, 1/3 cup (100 g) honey

To sprinkle on top: parchment paper, ample powdered sugar

Preheat the oven to 390°F (200°C), unless you have a convection oven, in which case preheat to 355°F (180°C), or a gas oven, in which case preheat to level 4. Roast the hazelnuts in the preheated oven for 10 minutes, remove, let cool slightly, and peel by rubbing against each other. Then chop the nuts coarsely.

Reduce the oven temperature to 300°F (15°C). Briefly blanch the almonds in boiling water, and drain in a colander. Allow to cool briefly and then peel. Finely dice the candied orange peel and candied lemon peel. Mix the prepared ingredients with flour, cocoa powder, cinnamon, cloves, ginger, coriander, and nutmeg. Melt sugar and honey in a pot and gently fold into the mixture.

Line a mini springform pan with parchment paper and place one-third of the Panforte dough in it. Place in the preheated oven, and bake for 30 minutes. Take the baking sheet out of the oven and let cool slightly. Remove the Panforte from the pan with a knife, and flip it over onto a countertop covered with powdered sugar. Remove the parchment paper.

Repeat that process with the remaining dough. Before serving, cut the Panforte into wedges and sprinkle with plenty of powdered sugar.

 

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