Panforte

Preparation Preheat oven to 300°F. Line springform pan with parchment, using a round for bottom and a strip for side. Butter paper well and dust with cocoa powder, knocking out excess. Whisk together flour, spices, salt, and 4 teaspoons cocoa in a large bowl, then stir in nuts and fruit. Bring sugar and honey to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil without stirring until thermometer registers 238 to 240°F, about 2 minutes. Immediately pour honey over fruit mixture and quickly stir until combined (mixture will be very thick and sticky). Quickly spoon mixture into springform pan, spreading evenly with back of spoon. Dampen your hands and press mixture firmly and evenly into pan to compact as much as possible. Bake in middle of oven until edges start to rise slightly and become matte, 50 to 55 minutes. Cool panforte completely in pan on a rack, then remove side of pan and invert, peeling off paper. If making ahead, wrap panforte (see cooks' note, below). To serve, cut with a serrated knife into small pieces. 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.

Preparation Preheat oven to 300°F. Line springform pan with parchment, using a round for bottom and a strip for side. Butter paper well and dust with cocoa powder, knocking out excess. Whisk together flour, spices, salt, and 4 teaspoons cocoa in a large bowl, then stir in nuts and fruit. Bring sugar and honey to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil without stirring until thermometer registers 238 to 240°F, about 2 minutes. Immediately pour honey over fruit mixture and quickly stir until combined (mixture will be very thick and sticky). Quickly spoon mixture into springform pan, spreading evenly with back of spoon. Dampen your hands and press mixture firmly and evenly into pan to compact as much as possible. Bake in middle of oven until edges start to rise slightly and become matte, 50 to 55 minutes. Cool panforte completely in pan on a rack, then remove side of pan and invert, peeling off paper. If making ahead, wrap panforte (see cooks' note, below). To serve, cut with a serrated knife into small pieces. 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.