| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Fruits |
|
Desserts |
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 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.
NOTES : Panforte has been made in Italy since the Middle Ages and is
traditionally eaten at Christmas. This cake will keep indefinitely if
wrapped well in foil or waxed paper and kept in an airtight container.
Posted to MC-Recipe Digest V1 #335
Recipe by: © Ferrara Confectionery Company, 1968
From: "Frank Cavalier - cav@idt.net" <cav@mail.idt.net>
Date: Tue, 10 Dec 1996 08:10:58 -0500 (EST)
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