Dried Fruit and Nut Panforte

20cm/8” round loose bottom tin, oven tray, 2 x mixing bowls, kitchen blender and saucepan

75g blanched almonds
75g shelled hazelnuts
50g shelled pistachios
50g Doves Farm Organic Pasta Flour
½ tsp cinnamon
½ tsp ground coriander
50g dried apple
50g dried apricots
100g mixed peel
75g honey
75g sugar
rice paper
icing sugar, optional
oil, for tin

170°C, Fan 150°C, 325°F, Gas 3

1. Pre-heat the oven 20 minutes before you are going to bake
2. Rub some oil around the inside of a 20cm/8” round loose bottom tin.
3. Cut two 17cm/7” circles of rice paper and put one in the bottom of the tin.
4. Put the almonds, hazelnuts and pistachios onto an oven tray, bake in the oven for 5-6 minutes until golden, then leave to cool.
5. Measure the flour, cinnamon and coriander into a bowl, stir to combine and sieve into another bowl.
6. Cut the dried apple and apricots into quarters and put them into a kitchen blender.
7. Add the mixed peel and pulse until finely minced.
8. Tip half of the nuts into the bowl and pulse until they are also finely chopped.
9. Add the flour blend and pulse to combine.
10. Measure the honey and sugar into a saucepan.
11. Put the saucepan over a gentle heat until the sugar has just dissolved.
12. Remove from the heat and stir in the remaining nuts.
13. Tip the contents of the blender into the saucepan immediately and mix well.
14. Immediately press the mixture into the prepared tin and smooth the top.
15. Working quickly, wet both sides of the second rice paper circle and press it onto the top.
16. Bake for 25 minutes.
17. Remove the panforte from the oven and leave it to cool in the tin.
18. When completely cold, store the panforte in an airtight container.
19. If you wish, the panforte can be dusted with icing sugar before serving.
20. Serve the panforte in small slices.