4 oz. blanched almonds, toasted (to blanch almonds, submerse in boiling water for a few minutes, then replace hot water with cold water. The almonds will slip right out of their skins if you apply gentle pressure)
4.5 oz. diced candied orange peel
4.5 oz. diced candied melon (dried cantaloupe is readily available and is effectively candied, as it has added sugar)
1 tsp lemon zest
2.5 oz. flour
1 tsp. ground cinnamon
¼ tsp. ground coriander
¼ tsp. ground cloves
¼ tsp. ground nutmeg
pinch ground pepper
5.5 oz. sugar
¾ c. honey
1 oz. butter
powdered sugar, for dusting
Instructions
Preheat oven to 350 degrees.
Butter and flour an 8 inch springform pan, line the bottom with parchment, and butter that as well. (I used a 9 inch pan, but I think an 8 inch would work better)
Combine the nuts and fruits in a large bowl. Toss with the flour, spices and lemon zest until the individual pieces are coated.
In a small saucepan, combine the sugar, honey and butter. Bring to a boil, and let boil about 15 seconds (or until the mixture reaches softball stage - about 240 degrees on a candy thermometer).
Immediately pour the sugar/honey mixture over the fruit and nut mixture, and, using a large wooden spoon, stir until the fruit is thoroughly coated with the honey mixture.
Pour the fruit/nut/honey mixture into your prepared pan. Use a buttered spatula to spread the mixture to the edges of the pan. Place the pan in the oven.
Immediately reduce the oven temperature to 300 degrees, and bake 30 to 40 minutes, or until the mixture is bubbly at the edges and still fairly liquid in the middle. (Err on the side of underbaking). Let cool thoroughly, and dust with powdered sugar before serving.
Notes
Adapted from the Italian Baker by Carol Field
Recipe by The Domestic Front at https://www.thedomesticfront.com/panforte-margherita/