Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Position the rack in the middle of the oven and preheat oven to 325°F Coat the pan with cooking spray, then lay a round of parchment in the bottom, and then coat the top of the parchment with cooking spray. Dust flour all the way around the sides and the bottom and tap out any extra. The panforte will be very sticky, so you want the pan to be well-prepared. | 2. In a large bowl, toss together prepared almonds, hazelnuts, figs, apricots, and orange peels. | 3. In a medium bowl, whisk together the flour, cinnamon, cocoa powder, orange zest, salt, nutmeg, ginger, cloves, and ground pepper. Make sure all the dry ingredients are thoroughly combined. Add the dry ingredients to the fruit and nuts and toss together until everything is thoroughly coated. | 4. In a medium sauce pan with the candy thermometer attached, add the sugar, honey and butter and cook over medium heat until the temperature reaches 217°F Remove the pan from the heat and remove the candy thermometer. Quickly pour the sugar mixture over the fruit and nuts mixture and stir together with a nonstick spatula until everything is thoroughly coated. | 5. Pour into the prepared baking pan and spread the mixture around evenly. | 6. Bake for 15 to 20 minutes or until the surface is bubbly. Remove from the oven and allow to cool completely in the pan on a wire rack. | 7. To serve, dust with powdered sugar and cut into thin slices. Wrap in parchment and plastic wrap to store. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
almond	3	cups	chopped blanched	5781.36	0.0	0.0	654.0
hazelnut	1 3/4	cups	chopped	558.6	84.0	0.0	28.014
citron peel	2	cups	diced mixed candied	-	-	-	-
apricot	6	ounces	diced	81.6465	18.9148	2.3814	0.6634
fig	5	ounces	diced dried	104.8931	27.1872	1.0631	0.4252
purpose flour	1	cup	unbleached	-	-	-	-
cinnamon	2	tablespoons	ground	-	-	-	-
cocoa powder	1	tablespoon	Dutch-processed	12.312000000000001	3.1266	1.0584	0.7398
orange zest	1	tablespoon	grated	-	-	-	-
salt	1	teaspoon		-	-	-	-
nutmeg	1	teaspoon	ground	11.55	1.0844	0.1285	0.7988
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
clove	1/2	teaspoon	ground	2.877	0.6881	0.0627	0.1365
black pepper	1/3	teaspoon	ground	1.9243	0.4903	0.0797	0.025
sugar	1 3/4	3/4	granulated	559.65	105.014	17.5175	8.736
honey	1 3/4	3/4		-	-	-	-
butter	6	tablespoons	unsalted	513.0	23.570999999999998	16.029	43.2
confectioner ' sugar				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.