Panforte

• Toast hazelnuts and remove skins with a kitchen towel, then set aside.
• Preheat oven to 300 degrees F.
• Line the springform pan with parchment paper and dust with cocoa powder, knocking out any excess.
• Whisk together flour, spices, salt, and cocoa powder in a large bowl, then stir in nuts and fruit.
• Bring sugar and honey to boil in a heavy saucepan over moderate heat, stirring until sugar is dissolved.
• Immediately pour honey over the fruit mixture and quickly stir until combined. The mixture will be very thick and sticky.
• Quickly spoon the mixture into the springform pan, spreading evenly with the back of spoon.a
• Dampen hands and press the mixture firmly and evenly into the pan to compact as much as possible.
• Bake in the middle of the oven until the edges start to rise slightly and become matte (about 50 to 55 minutes).
• Cool completely in pan on rack, then remove from side of pan and invert, peeling off paper.
• Cut into slices with a serrated knife to serve. This stores very well for up to 1 week in an airtight container at room temperature.

Bon Appetit!