This is a 12th century original recipe from Siena.

Ingredients
300g almonds, peeled
and chopped
200g walnuts, chopped
150g peeled roasted hazelnuts, chopped
150g dried figs, cut into small pieces
150g each of these candied sweets: citrus peel, grapefruit peel
50g sweet baking cocoa
15g ground cinnamon
15g mix of ground cloves, white pepper, mace and coriander (about 3 tsps total)
150g good quality honey
(about two-thirds cup)
200g powdered sugar
Rice paper, enough to cover the bottom of your baking pan (preferably springform)

Method

In a bowl, combine the almonds, walnuts and hazelnuts. Add the figs and candied fruit, and sprinkle the cocoa, half of the cinnamon and spices on top. Mix well.

In a thick-bottomed saucepan, mix the honey with three-fourths of the powdered sugar. Place over medium heat and slowly stir with a spatula until the mixture begins to thicken and, when rubbing a bit of the mixture on the spatula, it turns into a ball.

Remove from the heat, add the fruit and nuts, mixing well.

Slightly butter the bottom and sides of your pan to help keep the rice paper in place. Add the mixture to your pan, levelling the top with your spatula. Place the panforte in a 300°F (150 °C) oven for 30 minutes.

Let cool, remove from the pan and sprinkle the remaining powdered sugar and cinnamon over the top of the panforte.

Store in a dry place until ready to serve.

Anton Dougall is an Expert on Maltese food.

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