Panforte Home Made Best Made

Ingredients 3/4 cup toasted blanched almonds, chopped 3/4 cup toasted hazelnuts, chopped 1/3 cup candied pineapple, chopped 1/3 cup candied apricots, chopped 1/3 cup candied pears, chopped 2/3 cup all-purpose flour, sifted 2 tablespoons unsweetened cocoa, sifted 1 teaspoon cinnamon 3 1/2 ounces dark chocolate 1/3 cup granulated sugar 1/2 cup honey sifted confectioners sugar

Introduction: This traditional Italian chocolate, nut, and fruit cake is a specialty of Siena, Italy. It is best left for a day to firm before cutting. If you can't find candied apricots and pears, substitute dried ones. Panforte can also be made in a square pan lined with edible rice paper and topped with rice paper before baking. Makes 8 servings. Total time: 1 hour. Step 1: Preheat the oven to 300°F. Grease an 8-inch round cake pan and line the bottom with wax paper. Step 2: In a large bowl, mix the nuts and candied fruits with the flour, cocoa, and cinnamon to coat thoroughly. Step 3: In a double boiler, over low heat, stir the chocolate until melted. In a medium saucepan, over low heat, dissolve the sugar and honey. Once the sugar has dissolved, bring the syrup to a boil, reduce the heat, and simmer for about 5 minutes. Add the syrup and the melted chocolate to the fruit and nuts and mix well. Step 4: Spread the mixture quickly and evenly in the prepared pan. Bake for 30 minutes. (The panforte will be soft and appear underdone, but it will firm as it cools.) Step 5: Cool in the pan on a rack. Turn out the cake, dust with confectioners sugar, and wrap in foil. It can be stored in an airtight container in a cool place for 3 to 4 weeks.