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Where these soft^? diamond-shaped cookies got their name is unknown, but the sumptuous richness of almonds brings to mind medieval and oriental origins. Similar desserts were highly appreciated and popular as "little senese marzipans" at all the refined festivities and in all the noble living rooms from the beginning of the 1300s.

These delicacies are truly unique and add glamour and taste^? to any dessert tray.

Where these soft^? diamond-shaped cookies got their name is unknown, but the sumptuous richness of almonds brings to mind medieval and oriental origins. Similar desserts were highly appreciated and popular as "little senese marzipans" at all the refined festivities and in all the noble living rooms from the beginning of the 1300s.

These delicacies are truly unique and add glamour and taste^? to any dessert tray.

Where these soft^? diamond-shaped cookies got their name is unknown, but the sumptuous richness of almonds brings to mind medieval and oriental origins. Similar desserts were highly appreciated and popular as "little senese marzipans" at all the refined festivities and in all the noble living rooms from the beginning of the 1300s.

These delicacies are truly unique and add glamour and taste^? to any dessert tray.

Panforte^?, a senese delicacy has its origins shrouded in legend. Panforte basic ingredients are fresh almonds, candied-fruits, spices and honey^?. The most popular panforte is Panforte Margherita, named after the wife of Italian King Umberto I, which was prepared for the first time in 1879, for the occasion of Queen Margherita's visit to Siena for the Palio.

It is based on a recipe which gave the cake a more delicate taste^?, adding sprinkled confectioner's sugar^?? around its base. From that moment it became a classic tradition in senese pastry-making. Margherita Panforte is distinguishable even by its soft^? texture^?.

It is considered the classic panforte of all times.

The roots of the Torrone history are based in ancient Rome. This delicacy made of honey^?, almonds and albumen was reserved for formal functions or as offerings to the gods. Various other cultures have versions of Torrone, such as the Arabs, who are said to have introduced it to the Spanish.

Italy has its own well-documented version of Torrone, born on October 25, 1441. At the wedding of Bianca Maria Visconti and Francesco Sforza, the bride not only had many jewels, money and riches of every kind as part of her dowry, but her father also offered the city of Cremona itself. To commemorate this, the court's pastry chefs decided to make a new confection in the shape of the city's tower named the Torione, in order to represent the city.

By mixing almonds, honey and beaten egg^? whites and cooking them for long hours over low heat, they precisely reproduced the large tower that dominated the city. Needless-to-say, the sweet was a great success with the guests who came from Europe, and soon requests for the city's special delicacy were received from all over the world.

Traditionally served only around Christmas, torrone is now commonly enjoyed as an elegant dessert alternative throughout the year.