This was meant to be an Easter post, technically it still is being Easter Monday today but a little too late for any of you to make as an Easter gift which was my original intention. It would make a nice Christmas gift too so you can always stash the recipe in the memory banks for later this year. I have been selling the panforte on my market stall at Hobsonville Point on Sunday’s, it’s been quite popular, although the new addition of my vanilla custard & raspberry jam doughnuts seemed to have eclipsed everything with their popularity. I will try and share that recipe with you at some point or you can visit me at the market and pick up a few.
- 200g roasted macadamia nuts
- 350g dried mango, roughly chopped
- 100g flour (or ground almonds can be substituted for gluten free)
- 100g coconut thread or desiccated
- ½ tbsp ground cinnamon
- ½ tsp cardamon
- ½ tsp ground allspice
- ¼ tsp ground pepper
- 100g honey
- 150g brown sugar
- 150g white chocolate, chopped
- Preheat oven to 180C.
- Prepare a 20cm x 20cm baking tin by lining it with greaseproof paper and also greasing the paper.
- Roast macadamia nuts in oven till golden brown. Remove and allow to cool.
- In a large bowl, mix flour, coconut, nuts and spices.
- In a pan over a low heat, melt the honey and sugar till dissolved and gently boil for 2 minutes.
- Add mango 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 mango 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 a wet hand, press mixture into prepared tin.
- 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.