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1
Position a rack in the center of the oven, and preheat the oven to 325 degrees F (300 degrees F if using a convection oven).
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2
Generously grease the sides of an 8-inch square baking pan (preferably with Pam).
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3
Line the bottom with 1 piece of rice paper.
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4
In a medium bowl, sift together the flour, cocoa, cinnamon, allspice, cloves, and ginger.
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5
In a large saucepan, combine the sugar and honey.
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6
Cook, stirring occasionally, over medium heat until the mixture begins to boil.
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7
Once the mixture is boiling, stop stirring and let cook until a candy thermometer registers 238 degrees F to 240 degrees F.
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8
Slide the pan from the heat and add the flour mixture, hazelnuts, almonds, and apricots.
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9
Stir until well blended.
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10
Working quickly, scrape the mixture into the prepared pan and spread it into an even layer.
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11
Top with the remaining piece of rice paper.
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12
Using an offset spatula, press firmly on the paper to make an even layer.
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13
Bake for 28 to 30 minutes (21 to 22 minutes if using a convection oven), until the filling is bubbling slightly on the edges.
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14
It will still look soft and very wet, but it will set up as it cools.
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15
Transfer the baking pan to a wire rack and let cool completely (overnight is best).
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16
To serve, run a knife around the edge of the pan and invert onto a cutting board.
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17
Using a large knife, cut the panforte into 3 strips and cut each strip into 12 equal pieces.
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18
Store in an airtight container for up to 1 week.
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19
Notes: You can use any combination or type of dried fruit or nuts for this recipe.
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20
Dried figs, cherries, pistachios, cranberries, and pine nuts all make delicious panforte.
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21
Edible rice paper can be purchased online.
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22
Saigon cinnamon contains the highest percentage of essential oil of all the varieties of ground cinnamon.
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23
It packs the most flavor, making this one the finest and most exotic of all cinnamon types.
