Chocolate Panforte | America's Test Kitchen

Ingredients

• butter for greasing the pan
• 1 tablespoon cake flour
• 1 tablespoon dry bread crumbs
• 2 tablespoons ground almonds
• 1/2 cup cake flour plus 2 additional tablespoons
• 1/4 teaspoon table salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 cup honey
• 1/2 cup granulated sugar
• 4 ounces (113 grams) semisweet or bittersweet chocolate, chopped fine
• 1/2 cup candied citron, or candied melon (about 3 ounces/85 grams), cut into small dice
• 1/2 cup candied orange peel (about 3 ounces/85 grams), cut into small dice
• 1 cup blanched almonds (about 5 ounces/142 grams), toasted and coarsely chopped
• confectioners' sugar for dusting the panforte before serving