Fig & Hazelnut Panforte – Gluten Free
Wishing you all a Merry Christmas! Hope you all had a wonderful day.
I decided to make a gluten free version of panforte this year since we have a friend who is gluten intolerant visiting us and Christmas. I have substituted the flour for ground almonds which really hasn’t changed the finished product at all since there is only 100g flour to 600g of nuts and figs. You can make a whole tray and then cut it up or as I have done, make individual pieces as I like to give them as gifts to friends when we go visiting. Just be sure to wrap it up well in an air tight wrapping or greased wrapper rather than paper gift wrap so that it keeps fresh.
- 300g roasted hazelnuts
- 350g figs, roughly chopped
- 100g flour (or ground almonds can be substituted for gluten free)
- 1 tbsp Dutch cocoa powder
- ½ tbsp ground cinnamon
- ½ tsp cardamon
- ½ tsp ground allspice
- ¼ tsp ground pepper
- 100g honey
- 150g brown sugar
- 150g dark chocolate, chopped
- Preheat oven to 180C.
- Prepare a 28cm x 18cm baking tin or 6-8 individual tart rings by lining it with greaseproof paper and also greasing the paper.
- Roast hazelnuts in oven till golden brown. Remove and allow to cool.
- In a large bowl, mix flour, cocoa, almonds and spices.
- In a pan over a low heat, melt the honey and sugar till dissolved and gently boil for 2 minutes.
- Add figs to the cooked honey and sugar and gently boil for a further 2 minutes.
- In a microwave or over a pan of simmering water, gently melt the chocolate pieces, being careful not to overcook them.
- Add honey and fig mixture, melted chocolate to the nuts and and flour mixture.
- Stir the mixture well with a wooden spoon (working quickly, it is easier to do this while the mixture is still hot.
- With wet hand, press down to spread the mixture and make a smooth, flat surface.
- Bake for 20-25 minutes.
- Cool on a cake rack.
- Store in an airtight container or gift wrap. Panforte will keep for a few weeks stored this way.