Ingredients
Scale
- 1/2 cup dates (pitted)
- 1/4 cup honey
- 2/3 cup almond flour
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 4 teaspoons cocoa
- 1/8 teaspoon cloves (ground)
- Juice from 1 orange
- Zest for ½ orange
- 1 cup hazelnuts (toasted)
- 1 cup walnuts (toasted)
- 3/4 cup candied ginger (chopped)
- 2 ounces Perugina Bittersweet Chocolate Bar (chopped)
Instructions
- Preheat oven to 350°F.
- In a food processor, blend the dates until they form a sticky paste. Add the honey, almond flour, salt, cinnamon, cocoa, ground cloves, orange juice, and orange zest. Pulse food processor until well combined.
- Place mixture in a bowl. Fold in hazelnuts, walnuts, ginger, and chocolate. Press dough into a greased baking dish (I used a 9-inch tart pan, but a 8×8 square dish would also work). Bake for 30-40 minutes, until slightly browned on top.
- Panforte will be quite dense – cut with a sharp knife into small wedges.
- Category: Dessert, Dolci
- Cuisine: Italian-Inspired