Honey, Ginger and Chocolate Panforte

From issue #2.
Photography by Photography by Becky Nunes.
    Honey, Ginger and Chocolate Panforte

    Recipes for this ancient sweetmeat, Alaju, are found in Middle Eastern recipe books. These two adaptations require few ingredients and are simple and delicious. The method for both is exactly the same. For the chocolate one, stir the chocolate in at the same time as you add the orange flower water.

    Serves: 18 portions

    INGREDIENTS

    Honey Pistachio
    250g light floral honey, such as vipers blugloss
    grated zest of 1 orange and 1 lemon
    150g shelled, unsalted pistachios, any flaky skin rubbed off
    150g soft bread crumbs, made from 2 day old bread
    1⁄2 teaspoon orange flower or geranium water
    2 sheets edible rice paper

    Honey,Ginger and Chocolate
    250g light floral honey, such as vipers bugloss
    grated zest of 1 orange and 1 lemon
    3 /4 teaspoon cinnamon
    150g almonds, toasted and roughly chopped
    100g crystallised ginger, roughly chopped
    150g soft bread crumbs, made from 2 day old bread
    1⁄2 teaspoon orange flower water
    50 grams grated chocolate
    2 sheets of edible rice paper

    METHOD

    Combine the honey, orange, lemon zest and cinnamon (if applicable) in a saucepan. Bring to a simmer and leave to cook gently for a couple of minutes. Add the nuts and ginger (if applicable) to the honey, along with the breadcrumbs. Stir continuously for about 3 minutes; the mixture will stiffen and come away from the side of the pan.

    Off the heat add the orange flower water (it otherwise evaporates during cooking) and stir it in. Turn on to the rice paper and smooth out. Cover with another piece of rice paper, pressing down gently, and lightly roll with a rolling pin to smooth the top. Work around the edge with a table knife to neaten it.

    When the panforte is cold, trim the rice paper to fit. Keep in an airtight tin, and cut into pieces to serve. Makes approximately 18 portions. Edible Rice Paper is available from specialty stores.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    Issue #118
    Check out our
    latest issue:

    Issue #118

    The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!