Dried Fruit Panforte

Published November 1, 1994.

Why this recipe works:

A holdover from the late Middle Ages, when the use of nuts, preserved fruits, and spices signified luxury and wealth, panforte is dense, chewy, spicy, and sweet. Our panforte recipe, filled with plenty of nuts, spices, candied fruit, and honey, emulates this model. Imported panfortes use… read more

A holdover from the late Middle Ages, when the use of nuts, preserved fruits, and spices signified luxury and wealth, panforte is dense, chewy, spicy, and sweet. Our panforte recipe, filled with plenty of nuts, spices, candied fruit, and honey, emulates this model. Imported panfortes use edible wheat starch paper (ostia) for the bottom lining. If you can't locate ostia, you can try using German oblaten or Asian rice paper. For a non-paper lining, we substitute a bread crumb pan lining.

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Serve 16

Imported panfortes use edible wheat starch paper (ostia) for the bottom lining. If you can't locate ostia, you can try using German oblaten or Asian rice paper. For a non-paper lining substitute, use the bread crumb pan lining included in the recipe below.

Ingredients

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