Panforte di Siena

PJ Hamel’s selected panforte is a dense confection between candy and cake, which King Arthur associates with Siena, Italy. Hazelnuts, almonds, candied peel and spices are held together by a honey, butter and sugar syrup.

Skinned hazelnuts and blanched almonds are toasted separately, then coarsely chopped. They join the selected mixed candied peel, flour, table salt, cloves, nutmeg, white pepper and cinnamon.

Granulated sugar, honey and butter are boiled into a syrup. This is poured promptly over the fruit-and-nut mixture, which is stirred together and spread with a spatula in a greased, parchment-lined cake pan.

The panforte bakes until only lightly set, becoming firmer as it cools. It is turned out while warm so the bottom becomes the top, then heavily dusted with confectioners’ sugar.

After complete cooling, the rich panforte is cut into thin wedges. Hamel suggests espresso or cappuccino alongside, keeping the slices small enough to savour their nuts, candied fruit and warm spices.