Fabulous Foodie Friday

Cath asked me to post the recipe for the panforte that I made at Christmas time. The book that the recipe is from is English, so I had to modify some of the ingredients. My comments/hints are in italics.

Ingredients:
edible rice paper (I just used the sort for rice paper rolls you can get from the Supermarket)
60g walnuts
115g blanched almonds (I just used plain, unpeeled, unblanched almonds!)
105g hazelnuts
45g chopped dried figs
150g glace mixed peel (I bought plain mixed peel rather than glace)
50g dried apricots
2 tbspns grated orange peel
2 tbspns cocoa powder'
60g plain flour
1 tspn ground cinnamon
1/2 cup (175g) honey
60g castor sugar

1 tbspn plain flour (extra)
1/4 tspn ground cinnamon (extra)

1. Preheat oven to 180oC (350oC). Line the base of a 22cm round springform tin with the rice paper (you shouldn't need to trim it). Place the walnuts and almonds on a small tray and bake for around 8 mins or until fragrant. Transfer to a plate to cool, then repeat with the hazelnuts. When cool, tip the hazelnuts onto a clean tea towel and rub vigourously to remove all the loose skin. [I bought preroasted hazelnuts so could skip that step] Roughly chop all the nuts
2. Combine the nuts, dried figs, mixed peel. apricots and orange peel in a bowl. Sift in the cocoa, flour, spices and 1/4 teaspoon of white pepper and stir to combine, the make a well in the centre.
3.Combine the sugar and honey in a pan and stir over low heat without boiling until the sugar has dissolved (I did this step in a Pyrex jug in the microwave - less washing up as that can go in the dishwasher, you just need to use < 100%)
4. Pour the honey miture onto the dry ingredients, stirring until well combined. Transfer to the prepared springfrom tin and press in firmly. Smooth the surface with a wetted hand. Use a small seive to dust the surface with the combined extra flour and cinnamon. Bake for 35 minutes, then cool completely in the tin. Serve in thin wedges.

This makes a large panforte - I easily cut it into 16 pieces for my work colleagues. It is dairy and egg free if you have to cook for people with allergies as well.

Cath also asked for the recipe for the shortbread stars. I used the recipe from taste, but refrigerated rolled and cut it out rather than making a round shortbread. This is a very fine shortbread (uses icing sugar and cornflour), rather than a crisp one. The lemon and lime shortbread variation is also v. good.