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Fruitcake Panforte


½ cup sugar

½ cup orange blossom honey

⅔ cup whole hazelnuts

1½ cup slivered almonds, toasted

½ cup candied orange peel

¼ cup candied citron

¼ cup candied lemon peel

½ cup all-purpose flour

¼ teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon cloves

½ teaspoon white pepper


  1. Combine the sugar and honey. Bring to a boil and cook to softball stage (240 degrees). In the meantime, combine the remaining ingredients in a large bowl.
  2. Add the cooked honey mixture to the other ingredients and mix until incorporated. Transfer to a greased 8-inch pan lined with parchment paper. Spread mixture evenly in pan. Let cool.
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