Because this confection is a specialty of Siena, Italy, it's also called Siena cake. This dense, flat cake is rich with honey, hazelnuts, almonds, candied citron, citrus peel, cocoa and spices. It contains only a tiny amount of flourjust enough to hold the fruits and nuts together. After baking, panforte becomes hard and chewy.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.