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'Panforte' pies

'Panforte' pies

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus chilling
  • Easy
  • Makes 12

The traditional Italian dessert is turned into a pretty hand-held nutty pie with chocolate and figs, plus an orange liqueur cream topping

Nutrition: per serving
NutrientUnit
kcal294
fat18g
saturates7g
carbs28g
sugars16g
fibre2g
protein6g
salt0.2g
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Ingredients

To serve

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Toast the nuts on a small baking tray for 5-8 mins until golden. Roll out the pastry on a lightly floured work surface and stamp 12 circles with a 7.5cm plain round cutter. Use to line the wells of a 12-hole bun tin. Chill until step 3. (You will only use around half of the pastry.)

  • STEP 2

    Turn the oven down to 180C/160C fan/gas 4. Melt the butter, sugar, syrup and chocolate together in a small pan, then beat in the egg, orange zest, figs and cinnamon. Stir in the toasted nuts.

  • STEP 3

    Spoon the nutty mixture into the pastry cases and bake for 18-20 mins until the pastry is pale golden. Cool for 10 mins in the tin, then remove to a rack until just warm. Whip the cream with the sugar and booze, then dust the pies with a little icing sugar and finish with a dollop of cream and a scattering of orange zest just before eating. Good with strong coffee or mint tea.

Goes well with

Recipe from Good Food magazine, December 2013

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Overall rating

A star rating of 4.7 out of 5.3 ratings
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