Like me, I’m sure you’ve had panforte before, but do you know its history?
Here’s a little background courtesy of Wikipedia for some context while you munch. Hedy’s version pictured here is part of her confections plate today. Local honey and sugar are dissolved to form a softball (candy-making term) and then mixed into a heavy mass with dried cherries, flour, cinnamon, allspice, clove, cocoa powder, pistachios, hazelnuts, and almonds. The dough is then pressed into a pan lined with rice paper and baked for 15 minutes at 325 degrees in her convection oven.
