Panforte

Ingredients

• 0.3 cup apricots dried coarsely chopped
• 0.3 cup calimyrna figs dried coarsely chopped
• 0.7 cup flour all-purpose
• 0.3 cup golden raisins 
• 0.3 cup granulated sugar 
• 1 teaspoon ground cinnamon 
• 0.5 teaspoon ground ginger 
• 0.5 cup hazelnuts whole toasted
• 0.5 cup honey 
• 2 tablespoons powdered sugar 
• 0.3 cup prune- cut to pieces pitted coarsely chopped
• 1 cup slivered almonds whole toasted

Equipment

• bowl
• frying pan
• sauce pan
• baking paper
• oven
• knife
• wire rack
• cake form
• wooden spoon
• measuring cup

Directions

1. Preheat oven to 30
2. Coat an 8-inch round cake pan with cooking spray. Line bottom with parchment paper; coat with cooking spray.
3. Lightly spoon flour into dry measuring cups, and level with a knife.
4. Combine flour, almonds, and next 7 ingredients in a large bowl; stir until flour coats fruit and nuts. Set aside.
5. Combine honey and granulated sugar in a small saucepan. Cook over low heat until sugar dissolves. Bring syrup to a boil; reduce heat, and simmer, uncovered, 2 minutes. Carefully and quickly add hot syrup to fruit mixture; stir quickly with a wooden spoon to coat. Quickly spread mixture evenly into prepared pan, pressing lightly with back of spoon.
6. Bake at 300 for 30 minutes (mixture will be soft and appear underdone but will firm as it cools). Cool at least 2 hours in pan on a wire rack (or cool 1 day for best results).
7. Remove panforte from pan; remove parchment paper.
8. Sprinkle with powdered sugar.
9. Cut into wedges. Store in refrigerator in an airtight container for up to 1 month.
10. Panforte (pan-FOHR-tay) is a cross between candy and fruit cake. This specialty from Siena is a typical Christmas dessert, but it can easily be found year-round in pastry shops throughout Italy.