(You can, of course, use half quantities, but stay with a whole egg).*(dates, prunes, raisins, apricots etc., but no applesor bananas), stoned or pitted where applicable **(macadamia,almonds, pecan, hazel etc., but not peanuts), Mix all the ingredientsthoroughly, add enough water to make a semi-soft dough, and let standfor at least 4 hrs. By then the dried fruit will have soaked up someof the water and made the dough rather stiff.Line big shallow baking form with oiled paper, pour dough and pat itflat and even with a spatula. Cover with oiled paper, and bake onmedium heat for ca. 45 mins. This seems a long time, but the aim isto get the finished product as dry as possible without charring. Thisway it keeps indefinitely and tastes nearly as good as the originalpanforte which is quite hard to find.http://www.simpleinternet.com/recipes/
