Panforte Margherita

This recipe became my ultimate Christmas treat. Just like my other seasonal favorites — Medieval British Fruitcake and German Spiced Christmas Cookies — panforte Margherita is made with many dry fruit and nuts. It also gets better with time when properly stored. But it seems easier and faster to make because there are no time-consuming steps. The original recipe comes from a collection of traditional Tuscan recipes.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven 300F. Prepare baking mold 7" diameter, 1" high. I use a nonstick tart mold with removable bottom.

Step 2

In a bowl, measure, dice, and combine all dry ingredients. Mix them well to make sure all pieces are coated with flour.

Step 3

Measure and combine sugar, honey, and water in a saute pan. Place it over medium heat and cook until the temperature reaches 240F.

Step 4

Let it cool a little and pour over the dry ingredients. Mix everything well and transfer it into the prepared baking mold.

Step 5

Use your wet palms to press the mixture into the mold and flatten the top.

Step 6

Bake for 40 minutes or until the center is soft but cooked. Turn off the heat and let the center set for another 15 minutes. Take panforte out of the oven and let cool to room temperature on a rack before removing it from the mold. I turn mine upside down and push the bottom — it's not effortless, but it works. I use my utility knife to release the bottom. Coat the panforte with powdered sugar, wrap in parchment paper and foil and let mature for a few days.

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