Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           all-purpose unbleached flour -- sifted
     1/4  cup           unsweetened cocoa powder
     1/4  teaspoon      ground cinnamon
     1/4  teaspoon      ground allspice
     3/4  cup           shelled almonds -- blanched and
                        -- toasted
     3/4  cup           shelled hazelnuts -- blanched and
                        -- toasted
     3/4  cup           candied orange peel -- diced
     3/4  cup           candied citron -- diced
     3/4  cup           candied mixed fruit
     3/4  cup           honey
     3/4  cup           granulated sugar
                        ***FOR DUSTING THE PANFORTE***
                        confectioner's sugar

Preparation:

Preheat the oven to 300F. Sift flour with cocoa, cinnamon, and allspice. Mix in nuts and fruit. Set aside. Combine honey and sugar in a large saucepan. Cook over medium heat for 10 minutes, stirring constantly with a wooden spoon. Syrup should register 238F on a candy thermometer, or a bit dropped in cold water should form a soft ball. Remove from heat. Add flour mixture and blend well. Pour into a well-greased 9-inch pie plate or a spring-form cake pan. Smooth surface with a wet knife. Bake in a preheated 300F. oven for 30 minutes, or until firm. Remove from oven, sprinkle top with confectioners' sugar, and cool on a cake rack. When cake is cool, remove from pan and dust all sides with a thick coating of confectioners' sugar. Cut into wedges to serv