---------- Recipe via Meal-Master (tm) v8.05
       Title: Panforte Di Siena
  Categories: Cakes
       Yield: 12 servings
     1/2 c  All-purpose unbleached
            -flour -- sifted
     1/4 c  Unsweetened cocoa powder
     1/4 ts Ground cinnamon
     1/4 ts Ground allspice
     3/4 c  Shelled almonds; blanched
            -and toasted
     3/4 c  Shelled hazelnuts; blanched
            -and toasted
     3/4 c  Candied orange peel; diced
     3/4 c  Candied citron; diced
     3/4 c  Candied mixed fruit
     3/4 c  Honey
     3/4 c  Granulated sugar
            For dusting the panforte:
            Confectioner’s sugar
   Recipe by: © Ferrara Confectionery Company, 1968
   Preparation Time: 2:00
        Preheat the oven to 300º F.  Sift flour with cocoa, cinnamon, and
   allspice.  Mix in nuts and fruit.  Set aside.  Combine honey and sugar in
   a large saucepan.  Cook over medium heat for 10 minutes, stirring
   constantly with a wooden spoon.  Syrup should register 238º F. on a candy
   thermometer, or a bit dropped in cold water should form a soft ball.
   Remove from heat.  Add flour mixture and blend well.  Pour into a
   well-greased 9-inch pie plate or a spring-form cake pan.  Smooth surface
   with a wet knife.  Bake in a preheated 300º F. oven for 30 minutes, or
   until firm.  Remove from oven, sprinkle top with confectioners' sugar, and
   cool on a cake rack.  When cake is cool, remove from pan and dust all
   sides with a thick coating of confectioners' sugar.  Cut into wedges to