100g (3½oz) each whole hazelnuts and blanched almonds
175g (6oz) ground almonds
Icing sugar, to dust
Directions
Step 1
Preheat oven to 160°C (140°C fan) mark 3. Grease and line a 20.5cm (8in) round tin with baking parchment.
Step 2
Pulse apricots, mixed peel and walnuts in a food processor until finely chopped. Add figs and briefly pulse again (or chop all by hand).
Step 3
In a large pan, melt honey and sugar until dissolved. Bring to boil, then stir in cloves, nutmeg, 1tsp of the cinnamon and 2tbsp of the flour. Take off heat and stir in hazelnuts, blanched and ground almonds and chopped fruit (mixture will be stiff).
Step 4
Press into tin. In a small bowl mix remaining ½tsp cinnamon and remaining ½tbsp flour. Dust over panforte mixture and bake for 30-35min until slightly risen. Brush off excess flour mixture and cool completely in tin.
Step 5
To store, wrap in parchment, then overwrap in aluminium foil. Store at cool room temperature for up to 2 months. To gift-wrap, dust panforte with icing sugar, cut into wedges and layer between parchment in boxes or cellophane bags.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
