My cousin's brought a little circle of panforte back from Tuscany several years ago. I took one bite and said "this tastes like Christmas", and have been looking for a recipe since. Made this one tonight to bring home for Christmas. 1) It's phenomenal (though I'm sure I'll do some tweaking for next year.) 2) I baked most of it in a 8" cake pan and some in a smaller 4" pan with a removable bottom. In the future, I'll always use a removable bottom as it was much easier to get out. I liked using the smaller pans too and did not end up reducing the cooking time much. 3) I was worried that they wouldn't hold together....mine looked much drier than yours. (Maybe my candied fruit had less moisture?) So I called the hotline and asked about adding more sugar/honey/butter mixture. I ended up almost doubling it. Thanks for the hotline....especially Matt; what a great resource! Our Baker's Hotline direct number is 802-649-3717. Call us with your baking dilemmas! Irene @ KAF

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