Panforte

Directions

1. 1
   Preheat oven to 300F.
2. 2
   Line springform pan with parchment, using a round for bottom and a strip for side.
3. 3
   Butter paper well and dust with cocoa powder, knocking out excess.
4. 4
   Whisk together flour, spices, salt, and 4 teaspoons cocoa in a large bowl, then stir in nuts and fruit.
5. 5
   Bring sugar and honey to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil without stirring until thermometer registers 238 to 240F, about 2 minutes.
6. 6
   Immediately pour honey over fruit mixture and quickly stir until combined (mixture will be very thick and sticky).
7. 7
   Quickly spoon mixture into springform pan, spreading evenly with back of spoon.
8. 8
   Dampen your hands and press mixture firmly and evenly into pan to compact as much as possible.
9. 9
   Bake in middle of oven until edges start to rise slightly and become matte, 50 to 55 minutes.
10. 10
    Cool panforte completely in pan on a rack, then remove side of pan and invert, peeling off paper.
11. 11
    If making ahead, wrap panforte (see cooks' note, below).
12. 12
    To serve, cut with a serrated knife into small pieces.