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.