Panforte Senese (from the Dutch version of Culinaria Italia by Ludwig Könemann)

By cprzybyl

Ingredients

• for dusting:
• 75 g (2 ¾ oz) hazelnuts, toasted and skinned, coarsely chopped
• 75 g (2 ¾ oz) almonds, blanched and skinned, coarsely chopped
• 175 g (6 ¼ oz) candied lemon and orange peel, finely chopped
• 50 g (1 ¾ oz) flour
• 25 g (1 oz) cocoa powder
• ½ ts cinnamon
• ½ ts mixed spices
• 100 g (3 ½ oz) caster sugar
• 100 g (3 ½ oz) honey
• 2 tbs confectioner's sugar
• 1 ts cinnamon

Details

Adapted from linda.kovacevic.nl

Preparation

Step 1

Line the bottom of a round 20 cm (8 in) (springform) pan with baking paper. Preheat the oven to 150°C (300°F). Mix nuts, peel, flour, cocoa, cinnamon and mixed spices. Mix sugar and honey in a large sauce pan and gently heat until the sugar has dissolved/melted. Raise the temperature and allow the mixture to cook until 115°C (240°F). Immediately add the nut, peel and flour mixture and stir till combined. Spoon the mixture into the prepared pan and smooth the top with a wet spoon. Work as quickly as possible because the mixture will firm up when it cools. Bake for 30 minutes. Allow to cool in the pan. Invert and place the right side up. Generously dust with a mixture of confectioner's sugar and cinnamon, and cut it in wedges.