Panforte! Finalmente!

On the second try, I think I got it right. This is a treat that I tried and enjoyed in Siena, where it originates, and have wanted to replicate to some degree since. I have substituted figs and raisins for some of the candied fruits because of personal tastes, and I also added cocoa powder. From time to time you see Panforte made with cocoa, but the original Margherita typically is done without the cocoa.

Ingredienti:
3/4 cup almonds
1/2 cup hazelnuts
1/4 cup candied orange peel, chopped
1/3 cup raisins
2/3 cup chopped dried figs
1/3 cup all purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
pinch ground white pepper
1/2 cup honey
1/4 cup sugar
1 3/4 tablespoons extra virgin olive oil (+ a little for coating pan)
powdered sugar for dusting

Preheat oven 300 F.

Toast separately the almonds and hazelnuts in a non-stick pan on the stovetop until slightly browned. If not skinned, place the hazelnuts into a kitchen towel and rub vigorously to remove the skin.

Chop coarsely the almonds and hazelnuts together.

Rub olive oil on the bottom and sides of an 8 inch (20 cm) diameter cake pan, then cover the bottom and partway up the sides with parchment paper.

In a bowl combine the chopped nuts, chopped fruit, cocoa, flour, and spices.

In a small saucepan place the sugar, honey, and the 1 3/4 tbsp olive oil. Turn heat to medium, and stir until it reaches about 245 degrees F (about 8 minutes).

These next two steps have to be done very quickly as the mixture hardens at a rapid pace.

Quickly combine and stir the melted honey-sugar-olive oil into the bowl with the nuts mixture, until well combined.

Once combined, quickly transfer this compound into the cake pan. Wet your hands or a flat spatula and push the mixture evenly in the pan.

Bake for about 30 minutes. Remove from the oven, place inverted on a rack and peel off the parchment paper when cool.

Dust with confectioner sugar.

Auguri, tutti - e Buon Natale.

-C