29 December 2007


I made, among other things (mostly cookies), panforte for the holidays. The recipe was from Tartine.

I candied two quinces and four oranges worth of peel. With that, figs, zante currants, hazlenuts, almonds and pistachio nuts. Add to that coriander, black pepper, cloves, cinnamon, chocolate powder and some (honestly, not a whole lot) flour. Over that is poured honey and sugar cooked to a soft-ball stage and it gets baked. It came out really incredible. Even sworn spice cake haters liked it.


  1. Quince? I absolutely love them. Try cooking them in sweetened white wine.
    I used to serve them prepared that way with sauteed calves liver, Roquefort lace and port reduction sauce.

  2. Wait! I wanted to say something about the panforte. It looks absolutely incredible. A friend if mine makes it around the holidays and it's like... well, like hashish. Yours looks even better.