Panforte di Siena

Name: Panforte di Siena
Yield: Serves 16
Cuisine: Italian
Ingredients: , butter for greasing the pan; 1 tablespoon, cake flour; 1 tablespoon, dry bread crumbs; 2 tablespoons, ground almonds; 1/2 cup, cake flour plus 2 additional tablespoons; 1 1/2 teaspoons, ground cinnamon; 1/4 teaspoon, ground coriander; 1/4 teaspoon, ground cloves; 1/4 teaspoon, ground nutmeg; 1/2 cup, honey; 1/2 cup, granulated sugar; 1/2 cup, candied citron, or candied melon (about 3 ounces/85 grams), cut into small dice; 1/2 cup, candied orange peel (about 3 ounces/85 grams), cut into small dice; 1 cup, blanched almonds (about 5 ounces/142 grams), toasted and coarsely chopped; , confectioners' sugar for dusting the panforte before serving

Desserts or Baked Goods
Italian
Make Ahead
Cakes

Appears in Cook's Illustrated November/December 1994

When made at home, this classic Italian holiday confection has a fresh, sweet taste and a chewy texture halfway between fruit and candy. A holdover from the late Middle Ages, when the use of nuts, preserved fruits, and spices signified luxury and wealthy, panforte is dense, chewy, spicy, and sweet.

SERVES 16

TIME 1 hour, plus 2 hours cooling

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