Panforte Di Siena

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

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. -----