- 1/2 Cup hazelnuts, toasted
- 1/2 Cup almonds
- 11/2 Cups California raisins
- 1/2 Cup Zante currants
- 1/2 Teaspoon ground cinnamon
- 1/4 Teaspoon minced fresh gingerroot
- Pinch ground cloves
- Pinch kosher salt
- 3/4 Cup honey
- 1/4 Cup sugar
- Butter and flour; for pan
Preheat oven to 300F. Line 7-inch springform pan with parchment paper. Butter paper and dust with flour, shaking off excess; set aside.
With food processor on pulse, process hazelnuts just until chunky. Turn into large bowl. Set aside. Then, process almonds until fine but not to powdery. Turn into bowl with hazelnuts. In food processor, grind raisins fine. Add to nuts. Stir in currants and spices; mix well. Set aside.
In heavy 2-quart saucepan, bring honey and sugar to boil over medium-high heat, stirring until sugar dissolves; boil for 2 minutes. Carefully pour hot mixture over fruit and stir quickly until thoroughly coated. (Mixture will be thick and very sticky.) Then, quickly turn warm mixture into prepared pan. With damp hands, press firmly and evenly into pan. Bake in middle rack of 300°F oven for 45 minutes. Cool completely. Release sides of pan and remove. Cut panforte into 65 small cubes and serve as a sweet accompaniment on a cheese tray or cut into 12 wedges for a high-energy snack or dessert.
Chef’s Note: Stores for up to 1 month in refrigerator wrapped in parchment and plastic.