Panforte

Directions

Preheat oven to 300 degrees; line two 8-inch round layer pans with foil and grease the foil.

Measure and set aside ½ cup each almonds and hazelnuts.

Combine the remaining nuts, the flour, cocoa, cinnamon, coriander, allspice and nutmeg in a large bowl; toss to mix, then stir in the dates and cherries.

In a small saucepan, bring the sugar and honey to a boil over medium heat, stirring occasionally.

Boil for 2 to 3 minutes until a candy thermometer registers 234 to 240 degrees, or a small amount dropped into very cold water forms a soft ball that flattens when removed from the water.

Stir into the flour mixture until well blended.

Scrape into the prepared pans and press firmly with wet fingertips.

Sprinkle the reserved nuts over the tops.

Bake for 30 to 35 minutes, or until bubbly and the tops look dry.

Cool completely in the pans on wire racks.

Lift the foil by the ends onto a cutting board. Peel off the foil; cut each into 12 wedges.

Can be stored in an airtight container for up to 1 month, or freeze.