Panforte Di Siena

Recipe Ingredients

1/2 cup	31g / 1.1oz	All-purpose unbleached flour - sifted
1/4 cup	27g / 1oz	Unsweetened cocoa powder
1/4 teaspoon	1.3ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground allspice
3/4 cup	69g / 2.4oz	Shelled almonds - blanched and toasted
3/4 cup	177ml	Shelled hazelnuts - blanched and toasted
3/4 cup	109g / 3.8oz	Candied orange peel - diced
3/4 cup	109g / 3.8oz	Candied citron - diced
3/4 cup	82g / 2.9oz	Candied mixed fruit
3/4 cup	177ml	Honey
3/4 cup	148g / 5.2oz	Granulated sugar
		For Dusting The Panforte
		Confectioner's sugar

Recipe Instructions

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 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.

Source:
Ferrara Confectionery Company, 1968

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