Makes 30:
Olive oil (125 ml)
Cinamon (1 tbsp)
Honey (50g)
Muscovado sugar (175g)
Cereal Coffee (2 tbsp)
Water (250 ml)
Plain flour (250g)
1) In a saucepan combine all the ingredients, except the flour, and cook until everything is mixed and boiling.
2) Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined. 3) Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes).
3) Pre-heat the oven to 200C.
4) Once the dough is lukewarm, shape the biscuits.
5) Bake them for about 15'.
Makes 1 cake:
All purpose flour (85g)
Black pepper (1/4 tsp)
Cinnamon (1/2 tsp)
Nutmeg (1/2 tsp - ground)
Cloves (1/4 tsp - ground)
Ginger (1/4 tsp - ground)
Corianders (1/4 tsp - ground)
Cacao ( 2 tbsp - powder)
Hazelnuts (1 cup - coarsely chopped)
Almonds (1/2 cup - coarsely chopped)
Candied orange peel (1 tbsp - chopped)
Honey (2/3 cup)
Muscovado Sugar (2/3 cup)
Dried Figs (1 cup - chopped)
1) Preheat oven to 150C/300F. Line a baking tin with baking paper and margarine.
2) In a bowl, mix nuts, chopped dried or candied fruit, flour and spices.
3) Melt honey and sugar over low heat. Stir the melted sugar and honey into the fruit and nuts. The dough is so firm it can be mixed and formed by hand.
4) Place the dough in the baking tin and bake for 40 minutes.
5) Leave the Panforte to cool on a wire rack.
