SC - Panforte - OOP but perioid

[Susan Browning]

>Panforte
>
>2 cups blanched, toasted almonds, coarsely chopped or slivered
>1 cup raisins, Zante raisins (currants), or golden raisins
>1 cup chopped dates
>1 teaspoon grated lemon peel
>1 teaspoon ground cinnamon
>1/4 teaspoon ground cloves
>1/4 teaspoon grated nutmeg
>1/8 teaspoon ground black pepper
>1/2 cup flour
>
>3/4 cup sugar
>3/4 cup honey
>3 tablespoons butter
>
>
Mix the dry ingredients in a bowl, set aside.  Grease a 9 to 11 inch
springform or tart pan with a removable bottom.  Line it with baker's
parchment and grease the parchment.
Combine the sugar, honey and butter in a small sauce pan and bring to a boil
over medium heat.  When the syrup is between the soft and firm ball stages
(about 245 degrees F), thoroughly mix the syrup into the dry ingredients to
make a stiff batter.
Scrape the batter into the prepared pan.  Spread and smooth it.
Bake in a pre-heated 300 degree F oven for about 40 minutes.
Remove from the oven and let cool about 15 minutes.  Separate the walls from
the base.  Allow the panforte to cool on the base.
Remove from base.  Peel off parchment and serve.
>

Would there be a substitute for the baking parchment?  I assume something is
needed to keep it from sticking to the pan.

Eleanor d'Aubrecicourt

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