Life begins at forte

Panforte, that is.

And now I have to apologise for the worst-ever post title *takes a bow*

It’s been a bit flat-out this week and I’m definitely not a fan of leaving work when it’s dark; it would feel like the middle of winter if it wasn’t so mild (13C outside at 7pm in November?!)

Having said that, I did feel a bit chilly when I got in tonight, as it thoughtfully started pouring with rain approximately 2.8 seconds after I’d got to the yard. We’re not talking showers here, we’re talking so heavy, it was difficult to walk through πŸ™‚

But talking of winter, the only good thing about it, apart from its ending, is Christmas, which leads me neatly on to this:

I love the 12 Weeks of Cookies and Sweets challenge because it’s making me get creative and make things I hadn’t made before –Β like panforte. I saw on Jemma’s blog a while ago that she’d bought some in Florence and when I was wondering what to do for this week, I remembered just how good it is.

I looked at loads of different recipes and ended up with one of my own:

Preheat oven to 175C and line an 8×8 baking tin.

70g blanched almonds

70g pecans

210g chopped mixed peel (a supposedly 200g tub but with that muchΒ in it, randomly)

40g dates, chopped

70g rice flour

100g caster sugar

1 1/2tbsp rapeseed oil

3tbsp agave

Zest of one lemon

1/2tsp ground mixed spice

Icing sugar, for dusting

Toast the nuts, in separate trays, as they might be done at different times. When they’re ready, chop roughly or put them in a tough plastic bag and attack them with a rolling pin.

In a large bowl, mix nuts, peel, dates, zest, flour and spice and mix really well.

Gently heat together the oil, agave and sugar until smooth and the sugar’s pretty much dissolved. Pour over the nut mix and mix really well, quickly as it’ll set fast. Scoop into the lined tin and press down (it helps to have wet hands so it doesn’t stick).

Bake forΒ about 20Β minutes tillΒ golden and leave to cool fully in the tin.

Once it’s cool, sieve icing sugar over the top and cut into chunks.

Apparently, panforte keeps for ages. I don’t know whether I’m going to find out πŸ™‚

And before I go, we haven’t had one of these for ages:

Is it a carrot? Is it a crustacean? Who knows?!

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43 Responses to Life begins at forte

  1. Maria says:

    I LOVE your titles so much- love the puns!
    And the crazy carrot πŸ™‚

  2. I love love love panforte. πŸ™‚ thanks so much for the mention. I have a little bit left that I am saving but will definitely trying out your recipe for sure!

  3. I love panforte! Thanks for the mention. I still have a little. It left but will definitely be turning to your recipe when its finished for sure. πŸ™‚

  4. You had me at the title, and sealed the deal with that monster carrot. Great post and delish looking baking!!

  5. Alexandra says:

    I’ve never had panforte but it sounds good!
    And I gotta say, that crustacean carrot kinda reminds me of a witch hand haha perfect for Halloween! πŸ˜€

  6. Umm what the heck is with that carrot?! Crazy haha
    Panforte sounds interesting!

  7. hahah that is one creepy carrot!

  8. I’ve never heard of panforte, but is sounds like a great treat for Christmas time! I’m not a fan of it getting dark early either. But I do love the holidays!!

  9. Your title is great and the “forte” looks really good!

  10. Oh my! That’s an awesome looking…”thing”!

  11. Haha, that is a FANTASTIC carrot! And thanks for your comment on my blog about tea/iron, I’ll have to do some more research and see if herbal tea options still have the same complications–I can’t imagine fully enjoying any winter meal not accompanied by a big mug of tea πŸ˜€

  12. These look so awesome! Now I know what to those dates! But I don’t have any rice flour, any suggestions? Thanks! πŸ˜‰

  13. Oh I am so making this! That looks right up my street, so perfect for Christmas – I’ve clipped it to my evernote account, perfect recipe for me, thanks!

  14. I’ve never had that before! They look good πŸ˜€

    That carrot had me in stitches laughing!! x

  15. Errign says:

    Best carrot EVER!

  16. Katrina says:

    What is “peel” in your ingredients list? Just not sure what you’re referring to.
    The panforte sounds good!
    And that is an awesome carrot!

  17. Haha, I seriously thought that was a lobster for a minute!

  18. Thanks for this awesome recipe, it sounds delish! My mom and I love trying out new recipes for Christmas cookies every year! πŸ™‚
    Haha! I agree with first it looked like a lobster to me! πŸ˜›

  19. I’m so glad you share my Christmas excitment!!!! πŸ˜€ That recipes looks wonderful! So many different ingredients. πŸ™‚

    Haha, I love your oddly shaped veggies!

    ❀ ❀

  20. Dude, is that really a carrot?! What an insane shape!!
    And I loved your pun ;P Panforte is delicious.

  21. At first I thought it was some kind of lobster/shrimp, haha, had to have a good second look.

  22. These look wonderful! I love cookies with nuts in them. It’s like super-awesome trail mix. I just found your blog and I have to say I LOVE the title!! I definitely eat like a horse. Or like a vacuum cleaner :).

    • Thank you so much! I couldn’t think of a title for ages but went with that – glad you like it – and the panforte which was lovely; the toasted nuts with dried fruit were delicious πŸ™‚

  23. Pingback: Polar opposites | Eating like a horse

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