1/2 cup mixed dried fruit bits such as raisins, apples, peaches, plums
1/2 cup diced pitted dates
1 cup finely diced candied citron
1/3 cup granulated sugar
2 tbsp unsweetened Dutch process cocoa powder
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg or ground mace
1/4 tsp salt
1/4 tsp black or white pepper
3/4 cup light honey
1/2 cup rice-cracker crumbs
Topping:
2 tbsp confectioners' sugar
STEP BY STEP:
Heat oven to 375 degrees F. Coat bottom and sides of 10 inch springform pan with cooking spray
Measure out and reserve 1/2 cup rice-cracker crumbs
Use remaining crumbs to thickly coat bottom and sides of prepared pan
Panforte: Pulse almonds, walnuts in processor until finely chopped
Transfer to bowl. Pulse hazelnuts in processor until coarsely chopped. Add to bowl. Process figs and dates in processor until finely ground. Add to bowl of nuts along with citron
Mix the sugar, cocoa, cinnamon, nutmeg, salt, and pepper in small saucepan, pressing out lumps. Blend in honey. Cook over medium-low heat, stirring until sugar dissolves, about 10 minutes; don't let boil
Pour hot honey mixture over fruits and nuts; mix well. Scoop into prepared pan. With buttered hands, pat firmly into pan, pushing to edge; smooth top. Scatter reserved 1/2 cup cracker crumbs over top; press in
Bake in 375 degrees F over 35 minutes; Panforte will feel soft. Cool in pan on rack 10 minutes. Run thin-bladed spatula around edge to loosen. Remove pan side. Carefully slide spatula underneath the Panforte to separate from pan bottom, but do not ift off pan bottom
Cool Panforte on pan bottom on wire rack to room temperature. Slide off pan bottom onto large square of heavy-duty foil
Topping: Sift sugar over panforte. Wrap in foil; let season at least 24 hours. If desired, dust top with more confectioners' sugar and sprinkle ground nuts around edge.
TIPS:
Spread hazelnuts in 9 inch pie pan. bake in 375 oven 10 minutes. Rub briskly in clean kitchen towel to remove most of brown skins.
