| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Fruits | Italian | Italian4 | 12 | servings |
INGREDIENTS
| 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 |
| Confectioner's sugar |
INSTRUCTIONS
FOR DUSTING THE PANFORTE Preheat the oven to 300F. 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 238 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 300F. 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. Per serving: 241 Calories (kcal); 5g Total Fat; (17% calories from fat); 2g Protein; 51g Carbohydrate; 8mg Cholesterol; 44mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 3 Other Carbohydrates Recipe by: (c) Ferrara Confectionery Company, 1968 Converted by MM_Buster v2.0n.
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