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Cocoa Panforte

"When visiting Florence, Italy I came across this dessert and just fell in love with it. Panforte ("strong bread") is a wonderful dessert and addition to a cup of coffee. After trying out a few recipes, I made my own. which is enjoyed by many."

Ingredients :

• 5 ounces honey
• 4 ounces white sugar
• 3 ounces chopped pine nuts
• 3 ounces chopped walnuts
• 3 ounces chopped almonds
• 3 ounces chopped candied pineapple
• 3 ounces chopped crystallized ginger
• 3 ounces chopped dried dates
• 2 ounces unsweetened cocoa powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground allspice
• 1/3 teaspoon ground nutmeg
• 2 tablespoons confectioners' sugar, or as needed for dusting

Instructions :

Prep : 20M	Cook : 30M	Ready in : 1H10M

• Preheat the oven to 300 degrees F (150 degrees C). Line an 8- or 9-inch baking pan with a removable bottom with rice paper or parchment paper, including the sides.
• Combine honey and sugar in a small pan over low heat and stir until sugar is dissolved, about 3 minutes. Bring to a gentle boil, and do not stir once syrup begins to boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface. Remove from heat and stir in pine nuts, walnuts, almonds, pineapple, ginger, dates, cocoa powder, coriander, allspice, and nutmeg. Mixture will be very stiff.
• Press mixture into the prepared baking pan.
• Bake in the preheated oven for 25 minutes. Remove from oven and place pan on a cooling rack to cool completely.
• Remove panforte from the baking pan and dust with confectioners' sugar.

Notes :

• You can slice and store in an airtight container.

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