Panforte means strong bread, so be strong. Go lavish with the spices here — they balance the richness of the fruit and nuts — and don’t wimp out with the black pepper.
Traditionally, panforte is made with honey — it’s the goo bonding the dried fruit and nuts. Swap it for vegan honey. The best commercial one I know is
BeeFree Honee. I’ve also had good luck making this recipe with brown rice syrup, which has plenty of goo and adds a caramelly note.
Use a good sharp knife and serve in skinny slices with a cup of espresso or a small glass of vin santo or sambucca.
Keeps well-wrapped in an airtight container for up at a month.