I'm making our traditional Nutty Fruitcake (no icky red/green "fruit", real dried fruit soaked in brandy for several days w/lots of walnuts) tomorrow and will also make this panforte (chocolate variation for sure) too. "Store at room temp for 2 months". . .that would be about right for brandying the fruitcake -- nibble the panforte, brandy the fruitcake. By the time the fruitcake's ready the pan forte will be gone! Happy baking all! Sounds like a plan, Tonia. I kept the panforte wrapped in plastic on my station in the test kitchen. Amazing how it just seemed to get smaller and smaller as the weeks went by. Evaporation?? :) PJH

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