Very lightly adapted from <a href="http://www.amazon.com/Italian-Baker-Revised-Countryside--Its-Focaccia/dp/1607741067/?tag=food52-20">The Italian Baker</a> by Carol Field (Ten Speed Press, 2011). This is a traditional panforte recipe--but if you do not have white pepper (the medieval touch, Field says) or candied citron, do not let that stop you. (I've used all orange peel before; I've also used orange and lemon peel. Both are against the rules; both are delicious.) Also: candying your own peel is surprisingly easy and fast--you do not have to be orthodox about it. (David Lebovitz's Ready For Dessert has a low-key technique for soft-candied peel.) Finally, if you only have raw almonds, blanch them for two minutes and then pop them out of their skins. (It's fun!)

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