Name: Panforte
Cook time: 40 min
Total time: 4 hr
Yield: Makes 1 (9-inch) cake
Ingredients: 4 teaspoons unsweetened Dutch-process cocoa powder plus additional for dusting; 2/3 cup all-purpose flour; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/8 teaspoon ground cloves; 1/4 teaspoon salt; 1 cup whole almonds, toasted; 1 cup whole hazelnuts, toasted and loose skins rubbed off with a kitchen towel; 1 cup soft pitted prunes (dried plums; 8 oz), quartered; 1 cup soft dried figs (preferably Mission; 8 oz), each cut into 6 pieces; 1 cup soft raisins (8 oz); 3/4 cup sugar; 2/3 cup honey; a 9-inch springform pan; parchment paper; a candy thermometer

Panforte — a cross between a cake and a candy — is a classic Italian Christmas treat. It's a very dense, rich confection loaded with nuts, dried fruit, and spices (hence its name, which means "strong bread"). This recipe yields much more than you'll need for the party, but it keeps so well that you'll have delicious leftovers long after the holiday season.

Active time: 40 min Start to finish: 4 hr (includes cooling)

Cooks' note:

• The flavors of panforte deepen over time — it's best made at least 1 week ahead and chilled in a large sealed plastic bag. It can be made 1 month ahead and chilled, wrapped in parchment and then kept in a sealed plastic bag.

Recipe notes

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