Panforte di Siena - A cascade of flour, a shower of sugar and honey, crunchy almonds and teasing candied fruit. The orange peel trips up the lime. The toasted hazelnuts turn into grain. Until wafer-thin rice paper brings the peace. The perfume becomes finer, the dark brown shade lightens under the delicacy of powdery icing sugar. From the original rich flavour emerge precious, delicate tones, like the rustle of silk in a curtsey. It's the XVIII century, era of courtesy. That is when our present recipe was born.
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