Ingredients
- 450 gr toasted almonds
- 350 gr sugar
- 350 gr candied fruit
- 250 gr walnuts
- 100 gr honey
- 30 gr pine nuts
- 1 tablespoon flour
- nutmeg
- 2/3 cloves
- cinnamon powder
- icing sugar
- wafer paper
Preparation
In a non-stick saucepan, melt the sugar and honey over high heat, stirring constantly to prevent the syrup from sticking or burning. Turn off the heat under the saucepan, add the chopped walnuts and candied fruit, almonds, a pinch of cinnamon, ground cloves, a grating of nutmeg, a tablespoon of flour, and mix everything well until you get a rather homogeneous mixture.
Pour the mixture onto a marble table (alternatively, a wet tray works just as well), spread it to a thickness of about 2 cm, level it well, and cut it into the shapes you prefer, usually diamonds, squares, or circles. Place the sweets on a baking sheet that you have covered with wafer paper and cover the edges of the various pieces with strips of parchment paper.
Bake in the oven at 120°C for about 30 minutes. Dust the panforte shapes with icing sugar.