Top Times recipes of 2008: Panforte

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.

Panforte is kind of like the Italian version of fruitcake — a dense, chewy fruitcake at that.

But if all your memories are bad ones, you have to try you this version, from Elisabeth M. Prueitt and her husband, Chad Robertson, owners of San Francisco’s acclaimed Tartine Bakery.

This recipe version, from their book “Tartine,” is a bit complicated, but it makes one of the best panforte we’ve tasted — here or in Italy.

That’s why it’s No. 7 on our countdown to our favorite Los Angeles Times recipes of 2008. Here where the list stands so far.