I was inspired by Elena Aizikovich a few years ago, and this recipe became my ultimate Christmas treat. Just like my other seasonal favorites — Medieval British Fruitcake and German Spiced Christmas Cookies — panforte Margherita is made with a lot of dry fruit and nuts. It also gets better with time when properly stored. But it seems easier and faster to make because there are no time-consuming steps. The original recipe comes from a collection of traditional Tuscan recipes.
If you like using large pieces of dry fruit and large nuts, you might want to increase the amount of flour and ingredients for honey caramel1.5 times. It will help to bind them better.