These very easy but very impressive nutty bites are perfect to give as presents or take to a Christmas party.
Ingredients
- Rice paper for lining and wrapping
- 200g blanched almonds, toasted
- 200g skinned hazelnuts, toasted
- 100g pecans
- 100g pistachios, shelled
- 200g dried cranberries
- 175g plain flour
- 2 tsp ground cinnamon
- 1/2 tsp grated nutmeg
- 200g icing sugar
- 200g clear honey
Method
- 1. Preheat the oven to 160°C/fan140°C/gas 3. Line the base of 15cm square tin with rice paper. In a large bowl, combine all the nuts and the cranberries. Add the flour and spices and mix well. Put the sugar and honey in a large saucepan over a low heat and dissolve slowly. Continue cooking until it turns a light caramel colour. Pour over the nut and flour mixture and mix very well. (Don’t worry if the mixture is very thick; be patient – it will come together.)
- 2. Spoon the mixture into the tin and press down well to make sure it is level, then bake for 25-30 minutes. Leave to cool slightly, then turn out on a wire rack and leave until cold. Cut into slices.
- 3. To assemble your gift: arrange the panforte slices in a box layered with sheets of rice paper. It will keep for up to two weeks.