Recipe - Panforte Di Siena

One half cup Allpurpose unbleached
flour, sifted
One fourth cup Unsweetened cocoa powder
One fourth teaspoon Ground cinnamon
One fourth teaspoon Ground allspice
Three fourths cup Shelled almonds, blanched
and toasted
Three fourths cup Shelled hazelnuts, blanched
and toasted
Three fourths cup Candied orange peel, minced
Three fourths cup Candied citron, minced
Three fourths cup Candied mixed fruit
Three fourths cup Honey
Three fourths cup Granulated sugar

FOR DUSTING THE PANFORTE
Confectioner's sugar

Preheat the oven to 300º 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 238º 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 wellgreased 9inch pie plate or
a springform cake pan. Smooth surface with a wet knife. Bake in a
preheated 300º 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 MCRecipe Digest V1 #335

Recipe by: © Ferrara Confectionery Company, 1968

From: "Frank Cavalier cav@idt.net" cav@mail.idt.net

Date: Tue, 10 Dec 1996 08:10:58 0500 (EST)