Panforte Margherita

This recipe is an Italian dessert which is somewhat like our fruitcake, only so much better. It is ideal for holidays and special occasions, but I'll make it whenever I get the craving. It is quite easy and very rewarding.

While the version I am presenting here (Margherita) is still a traditional Tuscan recipe, it is much lighter than the original Panforte which is heavily flavored with cloves, and has also a hint of cocoa. However, words of caution - small helpings of this delicacy go a long way. It really is more of a confection than a cake.

Ingredients

• 2 C Nuts (should have hazel nuts and almonds with whatever else makes you happy)
• 2 C Dried Fruits (Follow your heart, glacees are more traditional, but you can expand)
• ¼ C Flour
• ½ tsp Cinnamon
• ¼ tsp Coriander
• ¾ C Honey
• ¾ C Sugar
• 2 Tbsp Butter

Instructions

• Mix the nuts and fruits together in a large bowl.
• Sprinkle on the flour and spices and mix all of that together to thoroughly coat the fruit and nuts and mix in the spices.
• Mix the honey, sugar and butter together in a medium sized saucepan over medium heat until it reaches the soft ball stage.
• (Drop a small bit off the end of the wooden spoon you are stirring with into a dish of cold water. If it balls up and flattens slightly when it hits the bottom, you are there. If it still sort of mooshes out, you have a little way to go. If it doesn't flatten at all - you've gone to far, and you'll want to start over or your Panforte is going to break teeth.)
• Now, pour the honey mixture over the nut mixture, and mix well until everything is evenly coated.
• Press the warm mixture into the bottom of a parchment lined, buttered tart pan.
• Pop the panforte into a 350º oven for 35 minutes, then remove it and allow it to cool.
• Remove the panforte from the pan by inverting it over a plate. Peel off the parchment and dust the panforte generously with powdered sugar (and maybe a little more cinnamon).
• Cut the panforte into narrow wedges and serve with coffee (espresso of course), tea or a light Italian Soda.

For those of you who are more daring, you may make the original panforte by adding 1 tsp of cloves, and ¼ C of cocoa powder to the spices along with the flour.

You may garnish with additional cocoa powder, bits of the fruit you used in the recipe, or sprigs of holly if it is Christmas season.

Buon Appetito