'Panforte' pies
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- Easy
- Makes 12
Skip to ingredients
Showing items 1 to 3 of 6
- 140g mixed shelled and blanched nutsuch as pistachios, hazelnuts, almonds and cashews
- 375g pack ready-made sweet shortcrust pastry
- plain flourfor dusting
- 50g butter
- 50g dark brown muscovado sugar
- 3 tbsp dark maple syrup
- 50g good-quality chocolate(70% cocoa), chopped
- 1 eggbeaten
- zest ½ orange
- 50g soft dried figchopped to a paste in a food processor
- ½ tsp cinnamon
To serve
- 150ml whipping cream
- 1 tbsp icing sugarplus extra to dust
- 1 tbsp Cointreauor other Christmassy booze
- zest ½ orange
Nutrition: per serving
- kcal294
- fat18g
- saturates7g
- carbs28g
- sugars16g
- fibre2g
- protein6g
- salt0.2g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Toast the nuts on a small baking tray for 5-8 mins until golden. Roll out the pastry on a lightly floured work surface and stamp 12 circles with a 7.5cm plain round cutter. Use to line the wells of a 12-hole bun tin. Chill until step 3. (You will only use around half of the pastry.)
step 2
Turn the oven down to 180C/160C fan/gas 4. Melt the butter, sugar, syrup and chocolate together in a small pan, then beat in the egg, orange zest, figs and cinnamon. Stir in the toasted nuts.
step 3
Spoon the nutty mixture into the pastry cases and bake for 18-20 mins until the pastry is pale golden. Cool for 10 mins in the tin, then remove to a rack until just warm. Whip the cream with the sugar and booze, then dust the pies with a little icing sugar and finish with a dollop of cream and a scattering of orange zest just before eating. Good with strong coffee or mint tea.
