Panforte from Spice - Flavors of the Eastern Mediterranean (page 68) by Ana Sortun

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jane on October 13, 2017

    This was quite a bit of work. I had to make the candied orange peel (not hard but just needed forward planning) and chopping the dried fruit and nuts was time consuming. But the results were delicious. I made it in an 8” square pan and cut into small squares rather than the traditional round pan and wedges as I was serving it to a crowd. I baked this for 30 mins rather than specified 20 as I felt at 20 it would be too sticky (all other panforte recipes I have bake for 30-40 minutes). The ginger flavor was quite pronounced from the candied ginger and the ground ginger so dial this down if you aren’t a ginger fan. Lovely after dinner sweet treat especially at Christmas.

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