今天是十二月一日，距离圣诞就只有二十四天了。往年的圣诞餐都是在家婆那里吃，今年是我第一年当人家的媳妇，就乖乖的接下这个任务，邀请了家人来我家集餐。我从答应这个任务后，就很烦，不知道要弄些什么吃的。所以也参考了很多圣诞杂志和书籍，看看要为家人准备些什么好吃的。 偶然的在一本旧杂志里翻到这个看上来挺容易的圣诞甜点，就试试做吧。
Panforte是源自意大利的Siena镇。这个意大利圣诞甜点是由豆类和蜜糖为主。传统这个甜点是因该含有17种食材组成，但是我数一数我的食材好像少了几样呢。后来去google了其他的panforte食谱，原来大家都偷工减料了呵呵！
p.s. 这个不会是圣诞餐的甜点，因为已经被派掉和吃掉了！哈哈！
Ingredients:
3 rice paper sheets
245g whole roasted almonds
145g whole roasted hazelnuts
80g Brazil nuts
100g candied orange peel, coarsely chopped
100g candied figs, quartered
100g red glace cherries
100g plain flour
½ tsp ground cardamom
2 tsp finely grated orange rind
100ml honey
30g brown sugar
30g caster sugar
2tbs water
Method:
1. ) Preheat oven to 160C. Lightly grease
and line the base and sides of a 20cm round shallow cake pan with edible rice
paper.
2.) Place the almonds, hazelnuts, Brazil
nuts, orange peel, figs, cherries, flour, cardamom and orange rind in a large
bowl.
3.) Combine the honey, sugar and water in a
saucepan over low heat. Cook stirring, occasionally brushing the sides of the
pan to remove any sugar crystals, for 5 minutes or until sugar dissolves.
Increase heat to high and bring to the boil. Cook without stirring for 2to 3
minutes or until a sugar thermometer reaches 116 C (soft ball stage). Remove
from heat and add to the nut flour mixture. Quickly stir to combine and
transfer to the prepared pan. Use your hands to press the mixture to flatten.
4.) Bake in preheated oven for 45 minutes.
Remove from the oven and set aside to cool completely in the pan. Run a sharp
knife around the edge of the pan to loosen and turn onto a clean work surface.
Store in airtight container.
Reference : Notebook Magazine Issue 52,
2009, page 153
