Recipe: Panforte, an Italian holiday tradition worth repeating

"Panforte is a classic Italian sweet from Siena, Tuscany. It's part cake, part confection and entirely irresistible. Its name translates to strong bread, which is a nod to both its dense texture and bold flavors. Though panforte's roots reach back to medieval Italy, it has endured as a sweet seasonal indulgence, evolving from a spiced honey bread once made for monks into a rich and fragrant confection enjoyed during the holiday festivities."

"Panforte traditionally combines toasted nuts, such as almonds and hazelnuts, dried and candied fruit, and warm spices. A touch of chocolate is added to a version called panforte nero. All the ingredients are bound together with honey syrup that sets into a chewy, fragrant cake. Each slice offers a balance of restrained sweetness, peppery spice and earthy depth. It pairs beautifully with coffee, dessert wine and a slice of cheese."

Panforte originates in Siena, Tuscany with medieval roots as a spiced honey bread made for monks and now serves as a seasonal holiday indulgence. The confection combines toasted nuts like almonds and hazelnuts with dried and candied fruit, warm spices, and honey syrup that sets into a chewy, fragrant cake. The panforte nero variation incorporates dark chocolate for added depth. Each slice balances restrained sweetness with peppery spice and earthy notes. Panforte pairs well with coffee, dessert wine, or cheese and keeps exceptionally well, making it ideal for gifting and make-ahead entertaining.

Read at www.mercurynews.com