Serve this dessert chilled or at room temperature with a cup of coffee or vinsanto (Italian sweet wine).
2/3 cup all-purpose flour
1 cup whole or slivered almonds, toasted
1/2 cup whole hazelnuts, toasted
1/3 cup pitted prunes, coarsely chopped
1/3 cup dried Calimyrna figs, coarsely chopped
1/3 cup dried apricots, coarsely chopped
1/3 cup golden raisins
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup honey
1/3 cup granulated sugar
2 tablespoons powdered sugar
How to Make It
Preheat oven to 300°.
Coat an 8-inch round cake pan with cooking spray. Line bottom with parchment paper; coat with cooking spray.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, almonds, and next 7 ingredients in a large bowl; stir until flour coats fruit and nuts. Set aside.
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. 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). Remove panforte from pan; remove parchment paper. Sprinkle with powdered sugar. Cut into wedges. Store in refrigerator in an airtight container for up to 1 month.
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.