30 December 2010
Have loved Tartine's recipe for panforte since I first made it. Quinces, orange peel, almonds, pistachios, hazelnuts, medjool dates, Zante currants and a whole lot of spice (black pepper, cinnamon, cloves, coriander, star anise) baked in a mixture of honey and sugar (cooked to 250ºF) with a little bit of flour and cocoa.
Once baked, it just begins to loose its sheen and puffs slightly. Cool for fifteen minutes or so, but not before it has glued itself to the pan.
Finish with powdered sugar. Gets better after a few days and keeps forever: a medieval confection, panforte was one of the provisions crusaders took with them thanks to it keeping so well.