Panforte

Panforte is a traditional Italian dessert containing assorted fruits and nuts; and as such it would be an appropriate and unique sweet to serve at your Christmas table.  I tend to think that Panforte has a very individual taste. For instance, whilst it's not a favourite of mine, my mother and father absolutely loved it.  (Update: I've changed my mind, I like this a lot). I recieved this recipe and made my first panforte last night at a cooking school, so thank you to Kristie Rickman for the recipe.  It was a huge hit.

Ingredients
125g almonds
115g pistachios
125g coarsely chopped dessert figs
100g glacé cherries
100g glacé ginger
100g plain flour
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
80mL honey
70g caster sugar
70g brown sugar

Method
Line a 20cm Spring form cake tin with baking paper.  Toast the almonds and pistachios in the oven to approx 8 minutes, or until toasted.  Combine the nuts, figs, cherries, glace ginger, flour and spices in a large mixing bowl and combine well.  Place the honey and sugars in a small saucepan over a low heat.  Cook whilst stirring until sugar dissolves.  Increase the heat and cook until mixture reaches 116 degrees on a sugar thermometer (soft ball stage).  Pour the hot honey mixture onto the nut mixture and working quickluy mix until combine.  Do not hesitate here because otherwise the sugar will only combine half of your mixture.  Spoon into the prepared cake tin and smooth.  Bake in oven at 160 degrees (fan-forced) for 35 to 40 minutes or until just firm.  Set aside to cool before cutting into wedges and sprinkling with icing sugar.