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---------- Recipe via Meal-Master (tm) v8.05
Title: Panforte Di Siena
Categories: Cakes
Yield: 12 servings
1/2 c All-purpose unbleached
-flour -- sifted
1/4 c Unsweetened cocoa powder
1/4 ts Ground cinnamon
1/4 ts Ground allspice
3/4 c Shelled almonds; blanched
-and toasted
3/4 c Shelled hazelnuts; blanched
-and toasted
3/4 c Candied orange peel; diced
3/4 c Candied citron; diced
3/4 c Candied mixed fruit
3/4 c Honey
3/4 c Granulated sugar
For dusting the panforte:
Confectioner's sugar
Recipe by: © Ferrara Confectionery Company, 1968
Preparation Time: 2:00
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
well-greased 9-inch pie plate or a spring-form 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.
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