Step-by-step: Panforte
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Panforte
The panforte recipe from Tartine by Elisabeth Prueitt and Chad Robertson, owners of Tartine bakery in San Francisco, starts with candied quince and orange zest. To prepare the quince to be candied, first peel the fruit and then cut it into slices. Youll also use a peeler to remove the zest from the oranges.
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