A delicious recipe for panforte cluster cookies

A true panforte is a dense, nearly flourless, nut cake from Siena, Italy. Here is a cookie-size adaptation made with nutrient-rich dried fruits and crystallized ginger in place of some of the nuts:

Substances in ginger — gingerol, shogaol and zingiberene — have antioxidant properties that may help prevent heart disease and cancer. Ginger also is known to reduce motion sickness, nausea and vomiting. Of all nuts, hazelnuts and almonds contain the most vitamin E — an antioxidant vitamin that may prevent cardiovascular disease and cataracts.

Preparation time:  15 minutes
Cooking time:  25 minutes
Makes:  32

Ingredients:

• 250 g (1 c) natural, unblanched almonds
• 100 g (1/3 c) diced dried pineapple
• 75 g (1/3 c) diced dried mango
• 75 g (1/3 c) dried cranberries, finely chopped
• 50 g (1/4 c) chopped crystallized ginger
• 125 g (1/2 c) flour
• 3 ml (3/4 tsp) cinnamon
• 1 ml (1/4 tsp) ground coriander
• 1 ml (1/4 tsp) allspice
• 1 ml (1/4 tsp) nutmeg
• 1 ml (1/4 tsp) salt
• 75 ml (1/3 c) honey
• 75 g (1/3 c) sugar

Method:

1. Preheat the oven to 180°C (350°F). Toast the almonds for seven minutes, or until crisp and fragrant. Leave the oven on. When the almonds are cool enough to handle, finely chop them.
2. Line a large baking sheet with parchment paper or lightly greased aluminum foil.
3. In a large bowl, combine the pineapple, mango, cranberries, ginger and almonds. On a sheet of wax paper, stir together the flour, cinnamon, coriander, ­allspice, nutmeg and salt.
4. In a small pot, stir together the honey and sugar; bring to a boil over medium heat. Boil for four minutes. Pour the hot honey mixture over the fruit mixture and stir to combine. Add the flour mixture and stir until combined.
5. With dampened hands, shape the dough into walnut-size pieces. Place 2.5 centimetres (one inch) apart on the prepared baking sheet, then flatten each to 0.5 centimetre (1/4 inch) thickness. Bake for 10 minutes, or until just set. Let cool on the pan for five minutes before transferring to a wire rack to cool completely.

Nutritional information per cookie:

• 75 Calories
• 2.2 g Fat
• 0 g Saturated Fat
• 1 g Protein
• 14 g Carbohydrate
• 0.8 g Fibre
• 0 mg Cholesterol
• 23 mg Sodium

There you have it -- a delicious adaptation of true Italian panforte in cookie-form! Time to bake a batch!

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