Panforte (pronounced pan-FOHR-tay), is a specialty of Siena, in Italy's Tuscany region, that dates back to the 13th century. Literally, panforte means "strong bread" which refers to its spicy flavor. Although it does have some similarities to the English fruit cake (containing fruit, nuts, and spices) its texture and flavor are very different. Bite into a slice of panforte and you may be surprised to find how chewy it is. Currently there are many shops in Italy producing panforte, each recipe being their jealously guarded interpretation of the original confection. Surprisingly, of the many panforte we have tasted, in our opinion the very best is handmade by a small bakery here in the United States. The recipe is a blend of macadamia nuts, honey, spices, candied orange and lemon peel, that is baked, then allowed to age and mellow. It contains no artificial ingredients or preservatives. The 22-ounce wheel, measuring approximately 7" diameter x 1" thick, is wrapped in colorful cellophane, perfect for gift-giving.

Panforte was originally made during the Middle Ages to provide energy for traveling Crusaders. A small slice of this versatile densely-packed treat is nowadays served as an elegant dessert as well as a snack. Hikers, cyclists and skiers report that this compact confection provides a delicious burst of energy. Paired with an after-dinner brandy, espresso or robust tea, it provides a memorable finish for a meal. 22oz wheel. $22.00

Ingredients: Macadamia nuts, candied orange and lemon peel, honey, sugar, white flour, butter, spices, confectioner's sugar, fresh lemon peel.