Panforte Di Siena

Serving Size : 12
Ingredients

for prepare Panforte Di Siena

:

Amount	Measure	Ingredient - Preparation Method
1/2	cup	all-purpose unbleached flour - sifted
1/4	cup	unsweetened cocoa powder
1/4	teaspoon	ground cinnamon
1/4	teaspoon	ground allspice
3/4	cup	shelled almonds - blanched and
toasted panforte di siena
3/4	cup	shelled hazelnuts - blanched and
toasted panforte di siena
3/4	cup	candied orange peel - diced
3/4	cup	candied citron - diced
3/4	cup	candied mixed fruit
3/4	cup	honey
3/4	cup	granulated sugar

Preheat the oven to 300F. Sift flour with cocoa, cinnamon, and allspice. Mix in nuts and fruit. Set aside. Combine honey and sugar in a large saucepan. Cook over medium heat for 10 minutes, stirring constantly with a wooden spoon. Syrup should register 238F on a candy thermometer, or a bit dropped in cold water should form a soft ball. Remove from heat. Add flour mixture and blend well. Pour into a well-greased 9-inch pie plate or a spring-form cake pan. Smooth surface with a wet knife. Bake in a preheated 300F. oven for 30 minutes, or until firm. Remove from oven, sprinkle top with confectioners' sugar, and cool on a cake rack. When cake is cool, remove from pan and dust all sides with a thick coating of confectioners' sugar. Cut into wedges to serve.

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