Panforte (Tuscan Confection)

  • 2 cups of whole almonds toasted
  • 1 ½ cups flour
  • ½ cup sugar
  • 3/4 cup honey
  • 1 cup candied orange peels
  • 2 cups raisins
  • ½ cup dried apricots
  • 2 teaspoon cinnamon
  • ¼ teaspoon cloves
  • ¼ teaspoon nutmeg
  • ½ teaspoon ginger
  • pinch salt
  • ¼ teaspoon ground coriander
  • ½ cup water

Preheat oven to 325°F.

Line a baking pan with parchment paper. Whisk together flour, spices and salt in a large bowl, and then stir in nuts and fruit.

Bring sugar, honey and water to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil without stirring until thermometer registers 245.  Immediately pour honey over fruit mixture and quickly stir until combined (mixture will be very thick and sticky). Quickly spoon mixture into the pan, spreading evenly with back of spoon. Dampen your hands and press mixture firmly and evenly into pan to compact as much as possible. Bake in middle of oven until edges start to rise slightly and become matte, 30 to 35 minutes.

Cool panforte completely in pan on a rack, then invert, peeling off paper. If making ahead, wrap panforte with parchment paper and plastic wrap.