From:    Ann Sokolowski [log in to unmask]
GF PANFORTE [ITALIAN FRUIT CAKE]

The following is a gf recipe for Panforte, a wonderful Italian fruitcake
from Sienna which dates back five hundred years!  It must be good if it has
lasted that long, right?  The dried fruit mixture is predominately figs and
dates, but a combination with other fruits works well, too.  Note the use of
the rice crackers. Typically, a special rice wafer is used to top it, but
this is usually only found in certain specialty stores.  Enjoy!

Makes: 14 servings
Prep: 30 minutes
Bake: at 375 for 35 minutes
Stand: 24 hours

For Preparing pan:
Nonstick vegetable cooking spray
(preferably butter-flavored)
1 package (3.5 ounces) thin crunchy unflavored rice crackers, pulsed in food
processor until uniformly fine

Panforte:
1 1/4 cups blanched whole almonds
3/4 cups plus 2 tablespoons walnuts
2/3 cup toasted whole hazelnuts (see Note)
1/2 cup dried figs or 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 tablespoons unsweetened Dutch process cocoa powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg or ground mace
1/4 teaspoon salt
1/4 teaspoon black or white pepper
3/4 cup light honey
1/2 cup rice-cracker crumbs (from preparing pan)

Topping:
2 tablespoons confectioners' sugar

1-Heat oven to 375 degrees.  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.

2- 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.

3-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.

4-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.

5-Bake in 375 degrees 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 lift 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.

6-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.

Note: 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.

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