Approximately 45 pieces

To prepare:
100g hazelnuts
* 80 g candied ginger, candied orange peel
* 100g * 120g plain chocolate (minimum 50% cocoa content)

For the panforte mass:
150 g sugar
* 150 g of liquid honey
* gem * 1 pinch salt 40 g butter
* 2 tablespoons water
* 3 square baking wafers (each 120 x 200 mm)
* 200 * 50 g almonds gestiftelte g wheat flour
* 1 tsp. 1 teaspoon cinnamon
* acc. ½ teaspoon ginger * acc. Cardamom

Method:
to prepare the hazelnuts coarsely chop. Ginger, orange peel and finely chop chocolate.

for the mass-panforte sugar, honey, salt, butter and water in a pot boil while stirring. Remove the pan from the heat.

a back frame (20 x 36 cm) on a baking sheet (greased, lined with baking paper) position. The bottom line it with the Oblates.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

hazelnuts, ginger, orange peel, almonds and chocolate to the hot sugar-honey-mass and stir with a wooden spoon.

flour with cinnamon, ginger and cardamom blend to give the honey and nut mass and stir.

The panforte mass with a tablespoon of baking in the frame to distribute the wafers and smooth out. The baking tray in the preheated oven slide. The panforte pastry about 12 minutes.

The panforte pastry gently pull back frame and paper from the baking sheet on a wire rack and let cool.

The back frame carefully loosen and remove. The panforte pastry with a serrated knife into pieces (4 x 4 cm) cut.

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