Panforte

Ingredients

Icing sugar

for dusting

Wafer paper

1 sheet (20cm/8 inch)

Black pepper

1/4 teaspoon, freshly ground

Ground cloves

1/4 teaspoon

Ground nutmeg

1/4 teaspoon

Ground cinnamon

1 teaspoon

Cocoa powder

2 tablespoons

All-purpose flour

1/2 cup

Candied orange peel

1/2 cup, chopped

Candied citron

1/2 cup, chopped

Hazelnuts

1/2 cup, toasted and chopped

Almonds

1/2 cup, chopped

Granulated sugar

1 cup

Honey

1/2 cup

Instructions

1. Preheat the oven to 150°C (300°F) and line a 20cm (8 inch) cake tin with a sheet of wafer paper.
2. In a saucepan, combine the honey and granulated sugar. Heat gently over low heat, stirring occasionally, until the sugar has completely dissolved, taking care not to let it boil or burn.
3. In a large mixing bowl, combine the chopped almonds, toasted hazelnuts, candied citron, candied orange peel, all-purpose flour, cocoa powder, ground cinnamon, ground nutmeg, ground cloves, and black pepper. Mix well to ensure an even distribution of ingredients.
4. Pour the warm honey and sugar mixture into the bowl containing the dry ingredients. Stir with a spatula or wooden spoon until everything is thoroughly combined and forms a thick batter.
5. Transfer the mixture into the prepared cake tin, smoothing the top with a wet spatula to create an even surface.
6. Bake in the preheated oven for 30 minutes, or until the edges are firm but the center remains soft and slightly set.
7. Remove from the oven and allow the Panforte to cool completely in the tin. This will help it firm up and make it easier to slice.
8. Once cooled, dust the top generously with icing sugar before slicing into squares or wedges for serving.