Mini Panforte - Orgran

Method

• 1. Preheat oven to 160°C (325°F).
• 2. Prepare 2 x 12 cup muffin trays by spraying with cooking spray. Line base of cups with circles of baking paper.
• 3. Place almonds, pecans and hazelnuts onto a flat baking tray. Bake for approximately 10 minutes. Take care not to burn nuts. Remove skins from hazelnuts. Place roasted nuts into a large mixing bowl. Add chopped apricots, pineapple, peach, prunes and peel.
• 4. Sift flour, cocoa, cinnamon and mixed spice over nuts and fruit. Mix throughout to separate fruit and nuts.
• 5. Melt sugar and honey in a small saucepan over a low heat. Stir to thoroughly combine. Remove from stove and allow to cool. Stir in vanilla and beaten egg. Stir into fruit and nut mixture.
• 6. About one quarter fill each muffin cup in tray.
• 7. Place into a moderate oven and bake for approx. 20 minutes or until cooked in the centre when tested.
• 8. When cooked, remove from oven and leave in trays to cool.