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Chewy Panforte

Makes about 38 slices

• 2 tablespoons canola oil
• 1 cup flour
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1 1/4 cups almonds, toasted (see note)
• 1 1/4 cups hazelnuts, toasted (see note)
• 1 pound mixed dried fruit, such as prunes, apricots, regular and golden raisins,
  all but raisins cut into 1/2-inch pieces
• 2 ounces candied orange peel, cut into 1/4-inch pieces
  (or 1 teaspoon grated orange zest)
• 3/4 cup honey
• 1 cup sugar
• Confectioners' sugar, for dusting
• Morbier cheese, cut into slices for serving

Oil bottom and sides of a 9-inch springform pan with 1 tablespoon of the oil. Line the bottom with a piece of parchment paper and oil the paper. Set aside. Preheat oven to 300 degrees. In a large bowl, whisk together flour, cocoa powder, cinnamon and nutmeg. Add the nuts, fruit and orange peel. Set aside.

Combine honey and sugar in a saucepan over low heat, stirring until sugar dissolves. Bring to a boil, then reduce heat to low and cook for a few minutes without stirring, until mixture reaches soft-ball stage (240 degrees on a candy thermometer) and looks like maple syrup; be careful not to overcook.

Pour syrup into flour and fruit mixture and stir to coat. The mixture will be very sticky, but keep stirring until it comes together into a ball. Transfer to the prepared pan and smooth the surface. Bake for about 1 hour, or until firm and the surface has lost its sheen. Let cool completely, preferably overnight.

To serve, run a damp, sharp knife around the edges and remove the sides of the pan. Dust with confectioners' sugar, if desired. Cut the cake into 1/2-inch thick slices. Serve with Morbier cheese and additional hazelnuts, if you like.

Note: To toast nuts, place on a baking sheet in a 350-degree oven, shaking occasionally, for 8 to 10 minutes. Watch carefully.

(From “ Laura Werlin's Cheese Essentials ,” Stewart, Tabori & Chang.)

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