Recipes Wiki
Advertisement
Recipes Wiki

Description[]

Source: Company's Coming Entertaining For The Holidays - Jean Pare

A candy thermometer is an invaluable tool to ensure the success of this recipe. Panforte (pronounced pan-FOHR-teh) is a traditional Italian sweet and will store in an airtight container in a cool, dry place for up to one month.

Ingredients[]

Directions[]

  1. Combine first 5 ingredients in large bowl.
  2. Stir sugar and honey in small saucepan on medium until sugar is dissolved.
  3. Bring to a boil.
  4. Boil for about 1 1/2 minutes without stirring, brushing sides of pan with wet pastry brush to dissolve any sugar crystals, until mixture reaches soft ball stage (234°F to 240°F, 112°C to 116°C) on candy thermometer or until small amount dropped into very cold water forms a soft ball that flattens on its own accord when removed.
  5. Remove from heat.
  6. Add to nut mixture.
  7. Stir well.
  8. Add chocolate.
  9. Stir until melted.
  10. Line greased 8 x 8 inch (20 x 20 cm) pan with parchment paper, leaving a 1 inch (2.5 cm) overhang on 2 sides.
  11. Spread chocolate mixture evenly in pan.
  12. Bake in 325°F (160°C) oven for about 20 minutes until edges are golden.
  13. Let stand in pan on wire rack until completely cooled.
  14. Invert onto cutting board.
  15. Cut in half.
  16. Cut each half crosswise into 1/2 inch (12 mm) bars.

Makes about 28 bars

Advertisement