This recipe comes from the website of Judy Witts Francini who lives and teaches cooking in Florence, Italy. Her website Divina Cucina is well worth a visit as it is both interesting and informative. To go to her website - click here.

If you want to know a little bit more about Judy why not have a look at her biography page - click here.

"Allessandro Nannini's dessert shop in Florence is one of my favorite places to try this specialty. His products are brought in daily from the shop in Siena where Panforte is celebrated. Nannini's coffee is also Divine!

Here's the recipe!"

Ingredients

1 pound unskinned mixed toasted nuts (almonds, hazelnuts, and walnuts)
2 tablespoons pumpkin pie spice mix (the Sienese recipe for the spice mixture has a mixture of cinnamon, nutmeg, ginger, and coriander)
1 teaspoon finely ground pepper
1 tablespoon bittersweet cocoa powder
1 cup sugar
One-half cup honey
1 pound mixed dried fruits, figs, apricots, candied orange peel, or prunes (I've even found candied melon!)
1-1/2 cups flour
1/2 cup powdered sugar

Mix the fruit and nuts together and toss with the flour, spice mixture, and cocoa powder. Heat the sugar and honey together until boiling. Let boil for 1 minute. Take off the heat and stir in the dried fruit mixture.

Prepare a 9 - 12 inch round baking pan. Line with parchment paper. Pour mixture into pan. Bake for 15 minutes at 350º. Let cool. Dust with powdered sugar.

Serve in tiny slices with a glass of sweet dessert wine or a good cup of coffee.

You can also make a more flavorful topping by combining the same spice mixture and cocoa powder with the powdered sugar for the dusting.

Serves 12

Judy Witts Francini
Divina Cucina