Ricciarelli
Ricciarelli are made from a particular rough-grained marzipan paste that
is specially mixed with candied fruits and vanilla then baked in an oven
after the triangles have been joined to form the shape of small lozenges
Panforte margherita Panforte Margherita differs from the classic dark kind due to a
new method of preparing the candied fruit. The traditional system of fermentation
was replaced by a very modern technique of osmosis which allowed the fruit
to be transformed into an extremely sweet, glassy mass. White sugar was
used together with a little honey and "Avola" almonds, which are
larger and have a stronger flavour, and the predominant spices were nutmeg,
vanilla and Ceylon cinnamon. To create a softer dough and to render it less
tough even after being cooked in the oven, a certain amount of marzipan
was added. Finally, the surface was covered in an abundant dusting of icing
sugar
Panforte Nero
In Tuscany the first accounts that begin to mention "panes melato"
(Panforte nero) or melatelli date from the early 13th century. Also mentioned
is panes pepatos, so we can assume that in this recipe, besides fruit and
honey, there were a few walnuts, some almonds and ginger. This last ingredient
was, like saffron, also cultivated in Tuscany in those times (11th century
onwards). Later still a certain amount of balck pepper was certainly included
and then came the addition of cloves and cinnamon
