Did you bake the Panforte by this recipe? Is it good?
The cooking time and temperature are the same, as is the ingredients list (minus the dried figs). As to the quantity of ingredients, more or less. I have never met an Italian that follows a recipe, measurements are all done by sight.
I love Paneforte, and have had all sorts of different versions of it. The ones I tend not to like are, surprisingly enough, the cocoa ones.