Print Options:

Gluten Free Panforte

Yields30 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins

Impossible to resist to the chewy sweet taste of fruits, to the crunchy of the nuts and to the aroma of spices.

 2 cups unsalted nuts (hazelnuts, almonds, walnuts, pistachios, cashews, etc.)
 1 cup dried pitted fruit (apricots, plums, dates, etc.)
 1 cup raisins
 1 ½ cups grated/shredded coconut
 2 tbsp unsweetened cocoa powder
 4 tbsp gluten-free pastry flour
 ½ cup honey
 ½ cup apricot jam
 250 g white chocolate couverture
 1 tbsp ground spices such as pink & black pepper, cinnamon, cloves, nutmeg, ginger, etc.
For decoration
 icing sugar
1

Line a 25 cm/ 10” inch diameter pan with parchment paper. You can use a rectangular pan about 20X25 cm / 8”X10” inches which is more convenient for cutting the dessert into cubes.

2

Let the white chocolate couverture melt. I prefer the classic bain-marie method, i.e. a pot over boiling water because it is more controlled. If you want and you are familiar with it, you can also melt it in the microwave. Once I tried it, I burned it and my kitchen smelled for a long time afterwards and I don't want to do that again.

3

Coarsely chop the nuts with a knife. We don't want them ground. Cutting them in large pieces they look more beautiful in the dessert.

4

Coarsely chop the dried fruit as well.

5

In a small bowl, mix the nuts, the dried fruits, the coconut. Sift the flour, cocoa and spices on top and mix well.

6

Pour the honey, the jam and the melted hot white chocolate couverture on top and mix well to bind all the ingredients together.

7

Pour the mixture into the pan and spread it over the entire surface with the help of a spatula or a spoon.

8

Bake at 180°C / 350°F for about 40 minutes.

9

Leave on at the kitchen counter to cool down well.

10

To serve, sprinkle with powdered sugar and cut into pieces.To serve, sprinkle with powdered sugar and cut into pieces.

Nutrition Facts

Servings 0