Cocoa Panforte

Step 1
Preheat the oven to 300 degrees F (150 degrees C). Line an 8- or 9-inch baking pan with a removable bottom with rice paper or parchment paper, including the sides.

Step 2
Combine honey and sugar in a small pan over low heat and stir until sugar is dissolved, about 3 minutes. Bring to a gentle boil, and do not stir once syrup begins to boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface. Remove from heat and stir in pine nuts, walnuts, almonds, pineapple, ginger, dates, cocoa powder, coriander, allspice, and nutmeg. Mixture will be very stiff.

Step 3
Press mixture into the prepared baking pan.

Step 4
Bake in the preheated oven for 25 minutes. Remove from oven and place pan on a cooling rack to cool completely.

Step 5
Remove panforte from the baking pan and dust with confectioners' sugar.