Panforte Di Siena

12 Servings

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Panforte Di Siena Ingredients

1/2 c All-purpose unbleached	3/4 c Candied orange peel, diced
1/4 c Unsweetened cocoa powder	3/4 c Candied citron, diced
1/4 ts Ground cinnamon	3/4 c Candied mixed fruit
1/4 ts Ground allspice	3/4 c Honey
3/4 c Shelled almonds, blanched	3/4 c Granulated sugar
3/4 c Shelled hazelnuts, blanched	FOR DUSTING THE PANFORTE

Instructions for Panforte Di Siena

Preheat the oven to 300? F. 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 238? F. 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 300? F. 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. NOTES : 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. Posted to MC-Recipe Digest V1 #335 Recipe by: ? Ferrara Confectionery Company, 1968 From: "Frank Cavalier - cav@idt.net" Date: Tue, 10 Dec 1996 08:10:58 -0500 (EST)

Main Ingredient: Cuisine: Uncategorized