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Panforte Di Siena

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 15 ingredients

  1. 3/4 cup shelled almonds -- blanched and -- toasted
  2. 3/4 cup candied orange peel -- diced
  3. ***FOR DUSTING THE PANFORTE***
  4. 1/4 teaspoon ground cinnamon
  5. 1/4 teaspoon ground allspice
  6. 3/4 cup granulated sugar
  7. 3/4 cup candied mixed fruit
  8. 3/4 cup shelled hazelnuts -- blanched and -- toasted
  9. 3/4 cup candied citron -- diced
  10. confectioner's sugar
  11. Cut
  12. 3/4 cup honey
  13. Water
  14. 1/2 cup all-purpose unbleached flour -- sifted
  15. 1/4 cup unsweetened cocoa powder
Contains GlutenTree nuts Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Preheat the oven to 300F. Sift flour with cocoa, cinnamon, and allspice. Mix in nuts and fruit. Set aside. Combine honey and sugar in a large saucepan. Cook over medium heat for 10 minutes, stirring constantly with a wooden spoon.
  2. Syrup should register 238F on a candy thermometer, or a bit dropped in cold water should form a soft ball. Remove from heat. Add flour mixture and blend well. Pour into a well-greased 9-inch pie plate or a spring-form cake pan. Smooth surface with a wet knife.
  3. Bake in a preheated 300F. oven for 30 minutes, or until firm. Remove from oven, sprinkle top with confectioners' sugar, and cool on a cake rack. When cake is cool, remove from pan and dust all sides with a thick coating of confectioners' sugar. Cut into wedges to serve.

Plating

Cookware for this recipe

  • Large pot
  • Saucepan
  • Cake tin
  • Blender
  • Chef's knife
  • Cutting board
  • Vegetable peeler
  • Wooden spoon
  • Sieve
  • Kitchen thermometer
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: Ferrara Confectionery Company, 1968. Saved from www.grassrootsrecipes.com (http://www.grassrootsrecipes.com/BillWight/Cakes_3/CAKES_3.MXP), file Recipes/www.grassrootsrecipes.com/BillWight/Cakes_3/CAKES_3.MXP in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.