Panforte

1/2 c. coarsely chopped almonds, lightly toasted*
1 c. chopped, mixed dried fruit, cut into 1/4" pieces (raisins, dates, figs, apricots, and prunes)
1/2 c. all-purpose flour
1/4 c. cocoa, unsweetened
1 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. ground cloves
1/2 c. sugar
1/2 c. honey
1 t. grated fresh orange peel
1/2 t. grated fresh lemon peel
1 T. confectioner's sugar, divided

*To toast almonds, place almonds in a single layer on an ungreased baking sheet. Place in a 300-degree oven until lightly toasted. (Be careful they don't burn!)

Lightly oil a 9" cake pan or spray with cooking spray. Line the bottom of the pan with wax paper and spray again.

Place nuts and fruit in a large heatproof bowl. Combine flour, cocoa, and spices in a small bowl, and add to fruit mixture. Mix well.

Place sugar, honey, orange peel, and lemon peel in a small saucepan. Bring to a boil over medium heat. Continue boiling 3 minutes, no longer, watching carefully and lowering the heat if necessary to keep it from boiling over.

Remove pan from heat and immediately spoon over fruit mixture. Working quickly, mix until all ingredients are moistened. (Mixture will be quite stiff.) Spoon into prepared pan. Spread evenly in the pan using a knife dipped repeatedly into hot water.

Bakes 25 minutes, until set.

Cool 10 minutes in pan on a wire rack, then invert onto rack and peel off the waxed paper. Sprinkle with half of the confectioner's sugar.

To serve, sprinkle with remaining sugar just before serving and cut into wedges.

Store at room temperature, tightly covered, for up to 2 weeks.

Makes 12 servings.

Adapted from The Meatless Gourmet, p. 220.