Panforte di Siena


So sticky. So sweet. So spicy. So nutty. So chewy.

Here’s a wintery (usually Christmasy) Italian treat made to a centuries old recipe that came to me via Roger Pizey’s book ‘World’s Best Cakes’.

As well as flour and sugar, ingredients include almonds, hazelnuts, pistachios, mixed dried fruit, dried apricots, cinnamon, ginger, cloves, nutmeg, black pepper, cocoa powder and honey.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s