Sienese Panforte with Almonds, Hazelnuts, Figs and Candied Orange

What you need

• 150 g (1 cup) blanched almonds, toasted and roughly chopped
• 135 g (1 cup) hazelnuts, toasted, skins rubbed off
• 120 g (2/3 cup) dried figs, stems removed, chopped
• 100 g (2/3 cup) candied orange peel, finely chopped
• 90 g (3/4 cup) plain flour, all-purpose
• 20 g (3 tbsp) unsweetened cocoa powder
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp freshly grated nutmeg
• 1 pinch salt
• 180 g (1/2 cup) honey
• 150 g (3/4 cup) granulated sugar
• 2 sheets edible rice paper, optional, for lining the tin; baking parchment also works
• 2 tbsp icing sugar, for dusting

Method

Restated from the original video

1. 1

   Heat the oven to 160 °C (325 °F). Grease a 20 cm (8 in) springform tin and line the base and sides with baking parchment, then press rice paper onto the base.

2. 2

   Combine the almonds, hazelnuts, figs and candied orange peel in a large bowl.

3. 3

   Sift in the flour, cocoa, cinnamon, ginger, cloves, nutmeg and salt. Toss until every piece of fruit and nut is coated.

4. 4

   Warm the honey with the sugar in a small pan over medium heat, stirring until the sugar dissolves. Let it bubble gently, untouched, until it thickens and reads about 115 °C (240 °F), 3-4 min.

5. 5

   Pour the hot honey mixture over the nuts and fruit right away and stir with a sturdy wooden spoon until no dry flour remains. The mixture turns very stiff and sticky, which is correct.

6. 6

   Scrape it into the tin. Wet your hands or a spatula and press the mixture down firmly into an even layer.

7. 7

   Bake for 30 min. The panforte stays soft in the oven and firms up as it cools.

8. 8

   Cool in the tin for 1 hour, then lift out and peel off the parchment.

9. 9

   Dust the top generously with icing sugar. Cut into thin slices with a sharp knife.

Imported from marcellinaincucina.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.