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[]
- 1 cup (250 ml) dried cranberries
- 1 cup (250 ml) salted cashews
- 1 cup (250 ml) whole natural almonds
- 3/4 cup (175 ml) all-purpose flour
- 1/2 tsp. (2 ml) ground cinnamon
- 1 cup (250 ml) granulated sugar
- 3/4 cup (175 ml) liquid honey
- 4 white chocolate baking squares (1 oz, 28 g, each), chopped
Directions[]
- Combine first 5 ingredients in large bowl.
- Stir sugar and honey in small saucepan on medium until sugar is dissolved.
- Bring to a boil.
- 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.
- Remove from heat.
- Add to nut mixture.
- Stir well.
- Add chocolate.
- Stir until melted.
- 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.
- Spread chocolate mixture evenly in pan.
- Bake in 325°F (160°C) oven for about 20 minutes until edges are golden.
- Let stand in pan on wire rack until completely cooled.
- Invert onto cutting board.
- Cut in half.
- Cut each half crosswise into 1/2 inch (12 mm) bars.
Makes about 28 bars