Panforte Ei Siena - Italian fruitcake

• 2-1/2 tbsp (35 ml) butter
• 2 cups (475 ml) (3/4 lb (.3 kg).) whole unblanched almonds, or 1 cup (225 ml) each almonds and filberts
• 1 cup (225 ml) candied orange peel, coursely chopped
• 1 cup (225 ml) candied lemon peel, minced
• 1 tsp (5 ml) grated lemon peel
• 1 tsp (5 ml) ground cinnamon
• 1/2 tsp (2 ml) ground coriander
• 1/4 tsp (1 ml) ground cloves
• 1/4 tsp (1 ml) ground nutmeg
• 1/2 cup (125 ml) flour
• 3/4 cup (175 ml) sugar
• 3/4 cup (175 ml) honey
• powdered sugar

1. Heavily butter the bottom and sides of a 8 inch or 9 inch cake pan with a removable bottom.
2. Line bottom with brown paper, the butter the paper and dust it with flour.
3. In a bowl, mix nuts, candied orange peel, candied lemon peel, grated lemon peel, cinnamon, coriander, cloves, nutmeg, and flour until the flour coats each particle.
4. In a deep pan, over high heat, combine sugar, honey, and 2 tbsp (30 ml) of butter.
5. Stir frequently.
6. Cook quickly to 265 degrees (125 C.) (using a candy thermometer).
7. Pour hot syrup into almond mixture and mix thoroughly.
8. Pour into the cake pan and spread evenly.
9. Bake at 300 degrees (150 C.) for 45 minutes, then cool thoroughly.
10. Panforte should be firm to the touch.
11. Loosen the sides with a knife, then invert onto a sheet of wax paper heavily dusted with powdered sugar.
12. Remove the pan bottom and paper, and heavily dust the top with powdered sugar.
13. Serve in small wedges with expresso, tea, brandy, or dessert wine.
14. May be kept indefinitely if wrapped airtight.

butter, unblanched almonds, orange peel, lemon peel, ground cinnamon, ground coriander, ground cloves, ground nutmeg, flour, sugar, honey, powdered sugar

Taken from online-cookbook.com/goto/cook/rpage/0001F3 (may not work)