Spicy Chocolate Panforte
- 1/3 cup sugar
- 1/2 cup honey
- 50 g butter
- 100 g miniature Tootsie Rolls
- 70 g bittersweet chocolate, chopped
- 300 g mincemeat (I used " All In" Meatless Mincemeat)
- 1 cup flour
- 2/3 cup ground almonds
- 1 cup cocoa powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground black pepper
- 1 grated orange, zest of
- 300 g mixed nuts (and or or seeds, I used almonds, walnuts, cashews, sunflower seeds, and pumpkin seeds)
- 50 g chopped dried figs
- 50 g chopped dried apricots
- 1 pinch salt
- icing sugar, to dust
- Preheat oven to 320u0b0F and line a 9" square pan with parchment.
- Stir sugar, honey, butter, Tootsie Rolls, chocolate and mincemeat in a pan over low heat for 3-5 minutes until sugar dissolves.
- Sift flour, ground almonds, cocoa and spices into a large bowl.
- Add zest, nuts, figs, apricots, salt and mince mixture.
- Stir to combine well - it will be quite stiff.
- Press into the prepared pan (I like placing a piece of parchment or cling wrap on the surface and using a second pan to press it evenly).
- Bake for 30-35 minutes, until firm and dull-looking on top.
- Cool in pan, then invert onto a board and dust with icing sugar.
- Cut into 36 pieces.
- Wrap well in plastic and age at room temperature for 1 day, then transfer to an airtight container in the fridge for up to 1 month.
sugar, honey, butter, tootsie rolls, bittersweet chocolate, mincemeat, flour, ground almonds, cocoa powder, cinnamon, pumpkin pie spice, ground cardamom, ground black pepper, orange, mixed nuts, figs, apricots, salt, icing sugar
Taken from www.food.com/recipe/spicy-chocolate-panforte-470306 (may not work)