Panforte is a dried fruit and nut confection from Siena, Italy.  While I have tried it, it is not something my family traditionally eats, as it is from a different region of Italy.  However, I like it and wanted to make my own.  So I used a recipe from Maria Lo Pinto’s book The Art of Regional Italian Cooking.


It came out really well.  She says to butter the pan and I didn’t because I used a nonstick pan, but I definitely would butter it next time because it stuck to the pan.  It is quite yummy though.  I used dried cherries, citron, pine nuts and almonds in mine.  I think I’d try this again with no chocolate, or very little, less cinnamon, no cherries and just more pine nuts, almonds and citron because that suits my taste.



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