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.