A densely textured, traditional Italianfruit and nut cake served with a heavy dusting of powdered sugar.
8 ounces whole almonds 8 ounces whole hazelnuts 6 ounces dried figs 5 ounces dark raisins 5 ounces golden raisins Rind of 1 orange Rind of 1 lemon 1/2 cup all-purpose flour 1/4 cup unsweetened cocoa powder 2 teaspoons ground cinnamon 1/8 teaspoon white pepper 1/8 teaspoon mace 3/4 cup honey 1/2 cup granulated sugar 1 orange, juiced 1/2 cup powdered sugar
Preheat oven to 350°F ( 175°C).
Toast almonds and hazelnuts on bakingsheet for 10 to 15 minutes. Remove from oven and cool.
Reduce oven temperature to 300°F (150°C).Line an 8×8-inch baking pan with aluminum foil; set aside.
If using a food processor: Place figs,raisins, and orange and lemon rinds into food processor. Mixingredients and process to puree. If processing manually: Ona cutting board, finely chop figs, raisins, and orange and lemonrinds to a paste. Place mixture into a mixing bowl and stir tocombine.
Sift together flour, cocoa, cinnamon,pepper and mace. Add to dried fruit puree or mixture.
In a 1-quart saucepan heat honey, sugarand orange juice until sugar dissolves. Carefully pour hot liquidinto dried fruit and flour mixture. Add toasted nuts and stirto combine.
Place fruit and nut mixture into preparedbaking pan.
Bake in preheated oven 50 to 55 minutes.Cool in pan 10 minutes.
While Panforte bakes, dust a 12-inch squareof foil with 1/4 cup powdered sugar. Turn Panforte upside downonto coated foil and peel back foil used to line pan. Dust topwith remaining 1/4 cup powdered sugar. Cool completely.
Cut into 32 (1-inch squares) and serveimmediately.
To give as a gift, cut into quarters,wrap in cellophane or plastic wrap, and tie with decorative ribbon.
Makes 16 servings.
Recipe provided courtesy of the NationalHoney Board.
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