It's finally snowing. Eleven days remain of this year. I have spent some part of every single day this past week baking. Making this panforte was nearly an all day affair. A perfect way to distract my mind. And frankly after having tasted the result, I can honestly tell you--worth every single minute. It has won the heart of both DH and me. I have sworn to myself to keep a ready supply of this on the kitchen counter through winter.
The Panforte Di Siena is a recipe I came across in one of my all time favorite cookbooks, Dolce Italiano by Gina DePalma. Chocolate is listed in the ingredients, so it had my attention right away. In addition, there's a hefty portion of nuts, dried fruit and sugar--heated to the "soft boil" stage using a candy thermometer--Yes! that scared me. But the overall gist of it is that it's this incredible confection that gets better the longer it sits and you will need to fight the urge to keep from wanting to down the whole darn thing in one setting. Not to mention all of the taste-testing you'll do while mixing, chopping, folding and pressing. (You may be thinking "fruit cake" about now, but please know--this is sooo much more, and quite frankly, not even close.)