Panforte

• Cooking spray
• 2/3 cup all-purpose flour
• 1 cup whole or slivered almonds, toasted
• 1/2 cup whole hazelnuts, toasted
• 1/3 cup pitted prunes, coarsely chopped
• 1/3 cup dried Calimyrna figs, coarsely chopped
• 1/3 cup dried apricots, coarsely chopped
• 1/3 cup golden raisins
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 cup honey
• 1/3 cup granulated sugar
• 2 tablespoons powdered sugar

1. Preheat oven to 300u0b0.
2. Coat an 8-inch round cake pan with cooking spray. Line bottom with parchment paper; coat with cooking spray.
3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, almonds, and next 7 ingredients in a large bowl; stir until flour coats fruit and nuts. Set aside.
4. Combine honey and granulated sugar in a small saucepan. Cook over low heat until sugar dissolves. Bring syrup to a boil; reduce heat, and simmer, uncovered, 2 minutes. Carefully and quickly add hot syrup to fruit mixture; stir quickly with a wooden spoon to coat. Quickly spread mixture evenly into prepared pan, pressing lightly with back of spoon. Bake at 300u0b0 for 30 minutes (mixture will be soft and appear underdone but will firm as it cools). Cool at least 2 hours in pan on a wire rack (or cool 1 day for best results). Remove panforte from pan; remove parchment paper. Sprinkle with powdered sugar. Cut into wedges. Store in refrigerator in an airtight container for up to 1 month.
5. Panforte (pan-FOHR-tay) is a cross between candy and fruit cake. This specialty from Siena is a typical Christmas dessert, but it can easily be found year-round in pastry shops throughout Italy.

cooking spray, allpurpose, almonds, whole hazelnuts, prunes, dried apricots, golden raisins, ground cinnamon, ground ginger, honey, sugar, powdered sugar

Taken from www.myrecipes.com/recipe/panforte (may not work)