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Ingredientes
- 1 lb Assorted dry fruit*
- 1/4 lb Assorted nuts**
- 1 x Minced medium fine
- 1 x Egg
- 4 Tbsp. Oil or possibly margarine,
- 1/2 c. Flour
- 1/4 c. Caster sugar
- 1/4 tsp Each nutmeg,cloves
- 1 x And ginger
- 1 pch Salt, generous
Direcciones
- (You can, of course, use half quantities, but stay with a whole egg).
- *(dates, prunes, raisins, apricots etc., but no apples or possibly bananas), stoned or possibly pitted where applicable**(macadamia, almonds, pecan, hazel etc., but not peanuts), Mix all the ingredients thoroughly, add in sufficient water to make a semi-soft dough, and let stand for at least 4 hours. By then the dry fruit will have soaked up some of the water and made the dough rather stiff.
- Line big shallow baking form with oiled paper, pour dough and pat it flat and even with a spatula. Cover with oiled paper, and bake on medium heat for ca. 45 mins. This seems a long time, but the aim is to get the finished product as dry as possible without charring. This way it keeps indefinitely and tastes nearly as good as the original panforte that is quite hard to find.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 729g | |
| Calories 1715 | |
| Calories from Fat 1028 | 60% |
| Total Fat 119.42g | 149% |
| Saturated Fat 14.42g | 58% |
| Trans Fat 1.4g | |
| Cholesterol 186mg | 62% |
| Sodium 1000mg | 42% |
| Potassium 1212mg | 35% |
| Total Carbs 143.55g | 38% |
| Dietary Fiber 19.3g | 64% |
| Sugars 56.81g | 38% |
| Protein 33.73g | 54% |
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