Elements for a 18 – 20 cm shape:
- 350 grams of almonds with the skin
- 150 grams of flour 0
- 160 gr of sugar coated orange strip
- 140 gr of sugar coated citron strip
- 150 gr of powdered sugar + a couple of spoons for cooking and wrapping up
- 150 grams of wildflower honey
- 3 tablespoons of water
- 5 gr of coriander powder
- 3 gr of ground mace
- 1 gr of ground cloves
- 1 gr of ground nutmeg
- a sheet of host
Readiness:
As a matter of some importance, daintily toast the almonds in the stove at 160 ° for around 5 minutes. Allow it to chill off.
Then, at that point, in a bowl add the almonds, the flour, the candy-coated natural product strip cut into little pieces, the flavors.
Then, at that point, dissolve the honey with sugar and water in a pot over low intensity, mix until they transform into a liquid syrup and empty the almonds into the bowl.
At long last, turn with a spoon, to blend every one of the fixings well. It will be a firm and steady mixture.
At last line a form with baking paper and on the base lay a sheet of host whose breadth you have recently cut.
Then, at that point, pour the combination and level the surface with a spoon.
At last, sprinkle the surface with 1 huge spoonful of icing sugar.
Then, at that point, prepare in a static stove at 180 ° hot in the focal part for around 30 minutes.
Allow it to cool for 5 minutes and afterward eliminate it from the shape by lifting the edges of baking paper straightforwardly and let it cool on a wire rack for no less than 3 hours!
Just when your cake is freezing eliminate the baking paper, you will see that the edges will fall off and just the foundation of the wafer will stay connected!
Your Panforte is prepared! sprinkle liberally with icing sugar and serve!
