Panforte Di'Siena(Yield One 8-Inch Or Three 4-Inch)

• 2 c. almonds
• 1 c. hazelnuts
• 3/4 c. candied lemon peel (about 4 oz.)
• 3/4 c. candied orange peel (about 4 oz.)
• 3/4 c. candied citron
• 1 lemon (large), only grated peel
• 1 orange (large), only grated peel
• 1/4 c. cocoa powder
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. coriander
• 1/4 tsp. cloves
• 2/3 c. flour
• 1/2 c. honey
• 1/2 c. sugar
• confectioners sugar (tops and sides)

1. Preheat oven to 300u0b0.
2. Line bottom of 8-inch spring-form pan or small 4-inch aluminum pans with parchment paper.
3. Butter paper and sides of pan.
4. Mix nuts, fruits, cocoa, spices and flour in large bowl.
5. Stir honey and sugar in heavy saucepan over low heat, stirring, until sugar is dissolved.
6. Increase heat to medium-high and cook until candy thermometer measures 248u0b0, firm ball stage. Immediately pour over nut-fruit mixture.
7. Divide batter between prepared pans using moistened fingers to pat down air pockets. Bake until tops are no longer sticky, about 35 minutes.
8. Transfer to rack to cool.
9. Turn cakes out and sift.
10. Wrap tightly in plastic wrap.
11. Panforte can be stored in airtight container 1 month at room temperature or 3 months in freezer.

almonds, hazelnuts, candied lemon peel, candied orange peel, candied citron, lemon, orange, cocoa powder, cinnamon, nutmeg, coriander, cloves, flour, honey, sugar, confectioners sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=170749 (may not work)