INGREDIENTS

INSTRUCTIONS

Position rack in center of oven and preheat to 400F. Brush two
8-inch-diameter cake pans with melted butter. Line bottoms with
parchment paper. Brush parchment generously with butter. Reserving
remaining butter.
Place hazelnuts on small cookie sheet; place almonds on another small
cookie sheet. Toast in oven until nuts are brown and fragrant,
stirring occasionally, about 10 minutes for almonds and 14 minutes
for hazelnuts. Cool. Gather hazelnuts in dish towels. Rub in towel to
remove husks. Transfer hazelnuts and almonds to large bowl. Reduce
oven temperature to 300F.
Add figs, apricots, citron, orange and lemon peels to nuts in large
bowl. Combine flour, 3/4 cup cocoa powder and spices in small bowl.
Add to nuts.
Combine sugar, honey and remaining melted butter in heavy medium
saucepan. Stir over medium heat until mixture is smooth and sugar is
mostly dissolved, about 5 minutes. Bring to boil. Continue cooking
until candy thermometer registers 248F. (firm-ball stage).
Immediately pour over mixture. Stir to combine thoroughly.
Divide batter between prepared pans, using back of buttered spoon to
spread evenly. Bake until tops and edges just begin to brown and tops
feel dry, about 1 1/4 hours. Cool slightly on wire rack. Run small
sharp knife around edges of pans to loosen cakes. Turn cakes out onto
work surface; peel off parchment. Cool cakes completely.
Arrange cakes top sides up on 8-inch cardboard rounds. Spread half of
chocolate over each. Refrigerate until chocolate is set, about 1 hour.
Brush tops of cakes with cocoa powder. Wrap tightly in plastic wrap,
then wrap decoratively with colored cellophane. Tie ribbon with gift
tag around cellophane to secure. (Panforte can be prepared up to 1
month ahead. Store at cool room temperature.)
Makes 2.
Bon Appetit December 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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