125g raw almonds
125g raw hazelnuts
90g glace apricots, chopped
90g glace pineapple, chopped
Finely grated zest 1 lemon
1/2 cup plain flour, sifted
1 tsp ground cinnamon
1/4 tsp ground coriander
1/4 tsp ground nutmeg
1/4 tsp ground cloves
Pinch of white pepper
3/4 cup Chelsea Raw Sugar or Chelsea Organic Raw Sugar
4 Tbsp honey
50g butter
Chelsea Icing Sugar, for dusting

Line base of a 23cm spring form pan with baking paper. Preheat oven to 180ºC conventional or 160º C fan forced.
Spread almonds and hazelnuts over lined oven tray and toast for 5-7 minutes or until a fragrant, toasty, smell develops. Chop nuts roughly and combine with glace apricots, pineapple, zest, plain flour and spices
Put raw sugar, honey and butter in a saucepan and stir over a low heat until sugar dissolves. Increase to high heat and cook until syrup reaches 120ºC on a sugar thermometer or a little of the mixture dropped onto a saucer of water forms a soft ball.
Pour syrup over nut mixture and work in quickly before it stiffens. Pour into pan and smooth the surface. Reduce oven temperature to 160ºC conventional or 140ºC fan forced. Bake for 35 minutes.
Allow mixture to cool in pan where it will firm up. Peel off paper and dust heavily with icing sugar. Cut into thin wedges.

Tip:This recipe can be stored in an airtight container for several weeks.
Did you know? Panforte when translated means strong bread.