White Chocolate Panforte
Search results for White Chocolate Panforte
Ingredients
What you need
1 cup walnuts, toasted
1 cup pistachio nuts
¾ cup dried cranberries
1¾ cups flour
1 cup honey
1 cup caster sugar
2 teaspoons vanilla
100g CADBURY Baking White Chocolate, roughly chopped
2/3 cup mixed glacé cherries
50g CADBURY Baking White Chocolate, extra melted
1 cup walnuts, toasted
1 cup pistachio nuts
¾ cup dried cranberries
1¾ cups flour
1 cup honey
1 cup caster sugar
2 teaspoons vanilla
100g CADBURY Baking White Chocolate, roughly chopped
2/3 cup mixed glacé cherries
50g CADBURY Baking White Chocolate, extra melted
White Chocolate Panforte
Search results for White Chocolate PanforteIngredients
What you need
1 cup walnuts, toasted
1 cup pistachio nuts
¾ cup dried cranberries
1¾ cups flour
1 cup honey
1 cup caster sugar
2 teaspoons vanilla
100g CADBURY Baking White Chocolate, roughly chopped
2/3 cup mixed glacé cherries
50g CADBURY Baking White Chocolate, extra melted
1 cup walnuts, toasted
1 cup pistachio nuts
¾ cup dried cranberries
1¾ cups flour
1 cup honey
1 cup caster sugar
2 teaspoons vanilla
100g CADBURY Baking White Chocolate, roughly chopped
2/3 cup mixed glacé cherries
50g CADBURY Baking White Chocolate, extra melted
White chocolate panforte is lovely to serve with coffee but also makes a delicious treat to give to the person who has everything.
Method
1. COMBINE the nuts, cranberries and flour in a large bowl.
2. COMBINE the honey and sugar in a small saucepan and bring to the boil then simmer for 3 minutes stirring occasionally. Add the vanilla and stir through the chocolate until melted then remove from heat. Pour into the bowl with the nuts and fruit and mix until well combined.
3. PRESS the mixture into a greased and lined 23cm round pan. Dot the surface with the cherries, pressing in slightly. Bake in a moderate oven 180°C for 40-45 minutes, or until bubbled up and browned. Cool in pan before turning out. Drizzle with melted white chocolate and allow to set before slicing.
2. COMBINE the honey and sugar in a small saucepan and bring to the boil then simmer for 3 minutes stirring occasionally. Add the vanilla and stir through the chocolate until melted then remove from heat. Pour into the bowl with the nuts and fruit and mix until well combined.
3. PRESS the mixture into a greased and lined 23cm round pan. Dot the surface with the cherries, pressing in slightly. Bake in a moderate oven 180°C for 40-45 minutes, or until bubbled up and browned. Cool in pan before turning out. Drizzle with melted white chocolate and allow to set before slicing.
