Panforte

Directions

1Preheat oven to 300 F and line two 20 cm shallow cake pans with rice paper.

2If you cannot find rice paper, line the pans with aluminum foil lightly brushed with oil .

3Roast the nuts on a baking sheet in the oven until they are golden brown,

4Remove from the oven , allow to cool and chop roughly.

5Cut up the fruit and mixed together in a bowl with the nuts, peel, ginger, flour, cocoa, and spices.

6In a small saucepan , combine the honey , icing sugar and water.

7Bring to a boil until the syrup reaches 234 F – 240 F on a candy thermometer, or until a small drop of syrup hardens when dropped in a cup of cold water.

8Add the syrup to the fruit and nuts mixture and combine well, the mixture should be stiff and sticky.

9Spoon the mixture evenly into the pans and top with more rice paper, pressing down with your hands to even the mixture.

10Place the pans in the oven and bake for 30 minutes.

11When baked cut into wedges and dust with icing sugar.