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Print this Recipe    Panforte 02

PanForte Di Siena
Serve 6-8

3 tablespoons unsalted butter
2 cups semi-sweet chocolate chips
1 1/2 cups whole unblanched almonds
1/2 cup whole unblanched hazelnuts
2 cups candied citrus peel, coarsely chopped
1 teaspoon fresh, grated lemon peel
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 cup all-purpose flour
3/4 cup sugar
3/4 cup light honey

Butter bottom and sides of an 9" springform pan that has removable
bottom and sides. Line bottom of pan with parchment paper, coat
with 1 Tablespoon butter. Melt chocolate chips over low heat and
spread melted chocolate over the bottom of the pan and set aside
to cool. In a large, heat-proof bowl, mix almonds with candied
citrus peel, fresh, grated lemon peel, cinnamon, cloves, nutmeg,
and flour until nuts and peel are thoroughly coated with flour.

Combine sugar,. honey and 2 tablespoons butter in a deep pan and
cook over medium/high heat, stirring frequently until mixture
reaches the hard-ball stage (265 degrees). Remove from heat and
quickly pour hot sugar and honey mixture into nut and citrus peel
and stir to coat thoroughly. Pour into prepared springform pan
and spread evenly. Bake in a 300 degree oven for 45-50 minutes.
Remove from oven and let cake set for about one hour or until cool.

PanForte should be firm to touch in center. Loosen sides of pan,
then invert cake onto a large sheet of wax paper. Remove pan bottom
but leave brown paper. Serve after it is completely cooled, or
wrap with wax paper, then plastic to store for up to two or three


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