Panforte di Siena

 

Panforte di Siena

2/3 cup hazelnuts

1/2 cup slivered almonds

1/2 cup chopped candied orange peel

1/2 cup chopped candied lemon peel

1/4 cup Dutch-process cocoa

1/2 cup flour

1 tsp. cinnamon

1/2 tsp. grated nutmeg

1/2 tsp. ground cloves

1 tsp. white pepper ( I would start with 1/2 tsp. for my taste)

1/2 cup sugar

1/2 cup honey

Powdered sugar

   The first thing to do is preheat your oven to 350 degrees.  Then butter an 8" round cake pan, line it with parchment paper, and butter the paper.  If you want to be authentic, use edible rice paper to line the pan, like the Italians do.  If you want, you can just place a circle of rice paper on top of the parchment.  That way your cake will come out pretty easily.  You can find the rice paper here. 

    Spread the hazelnuts on a baking sheet and toast for 10 minutes, or until lightly browned.  Cool and then chop coarsely with the almonds.  Lower the oven temp. to 325 degrees.

    Place the nuts in a bowl and add the candied peels, cocoa, flour, and spices; mix well.  Set aside.

Combine the sugar and honey in a saucepan and cook, stirring with a wooden spoon, until the sugar dissolves.  Bring it to a boil and cook, stirring, until it reaches the soft-ball stage, which is between 235-240 degrees F.  (sorry, forgot to tell you that a candy thermometer would come in very handy for this recipe)  If you don't have a thermometer, drop a bit of the mixture into very cold water. If it forms a ball that won't hold its shape when pressed with your finger, it's at the right stage.  I would start checking after 2 minutes.

Pour the mixture over the dry ingredients and mix well.

Pour the mixture into the prepared pan and press evenly to spread to the edges.  It's helpful to have a bowl of cold water handy to dip your fingers in. It helps with the spreading.  Also, work quickly, because the mixture will get firm fast.  You will end up with a batter that is only about 1/2" or so thick.  That's the way it should be.  Bake for 25 minutes or until just firm to the touch.



Remember, this is somewhere between a candy and a cake.  The top will not look dry.



  While still warm, run a knife around the edge and invert onto a wire rack.  Carefully remove the parchment and turn right side up.  If you've used the rice paper, it will have become almost part of the cake.  It doesn't come off (it's edible, remember?)

Let the panforte cool completely and then dust heavily with powdered sugar.  You 'll want to serve this in thin wedges....it's very rich!  Wrap it well in plastic or put it in a tightly covered tin and it will last for weeks.

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