---------- 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 300°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 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 300°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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