Panforte di Siena

Method

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1. Heat the oven to 160°C / 320°F. Toast the almonds and hazelnuts on a tray for 10 minutes until fragrant, then rub the hazelnut skins off in a towel and roughly chop half the nuts.

   Mark done Start 10 min timer

2. Line a 23 cm round tin with rice paper, cut to fit the base and to line the sides.

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3. Mix the nuts, candied peel and figs in a large bowl, then sift over the flour, cocoa, spices and salt and toss until every piece is coated.

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4. Put the honey, sugar and water in a small pan and bring to a boil, stirring until dissolved.

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5. Boil without stirring to 115°C on a sugar thermometer — the soft-ball stage. This takes about 5 minutes.

   Mark done Start 5 min timer

6. Pour the syrup immediately over the nut mixture and stir hard with a wooden spoon. It will be very stiff and it sets fast, so work quickly.

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7. Scrape into the tin and press flat with wet hands or the back of an oiled spoon, right into the corners. The layer should be about 2 cm deep.

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8. Bake 30 to 35 minutes. It will still look soft and will not set until cold — do not be tempted to give it longer.

   Mark done Start 30 min timer

9. Cool completely in the tin, then dust thickly with icing sugar and cut into thin wedges with a heavy knife.

   Mark done

Chef’s Tips

• A thermometer. There is no visual cue for soft-ball in a mixture this dark.
• Have everything weighed and in the bowl before the syrup goes on the heat. You will have about forty seconds.
• Serve it in slivers. It is very rich and a whole slice is too much.

Pairing Suggestions

• A glass of Vin Santo
• Espresso
• Aged pecorino

Storage & Reheating

Wrapped in paper and foil at cool room temperature for 3 months. It hardens slightly and is meant to.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.