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Panforte Di Siena

Author/Submitted by: Ferrara Confectionery Company, 1968
Servings: 12
Categories: Cakes / Desserts

Ingredients:
1/2  cup  all-purpose flour, sifted
1/4  cup  unsweetened cocoa powder
1/4  teaspoon  ground cinnamon
1/4  teaspoon  ground allspice
3/4  cup  almonds, blanched and toasted
3/4  cup  hazelnuts, blanched and toasted
3/4  cup  candied orange peel, diced
3/4  cup  candied citron, diced
3/4  cup  candied fruit
3/4  cup  honey
3/4  cup  granulated sugar

FOR DUSTING THE PANFORTE:
    confectioner's sugar

Directions:
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 confectioner's sugar, and cool on a cake rack. When cake is cool, remove from pan and dust all sides with a thick coating of confectioner's sugar. Cut into wedges to serve.

Panforte has been made in Italy since the Middle Ages and is traditionally eaten at Christmas. This cake will keep indefinitely if wrapped well in foil or waxed paper and kept in an airtight container.


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