📝 About This Recipe
Hailing from the historic hills of Siena, Panforte is a dense, chewy Italian masterpiece that bridges the gap between cake, candy, and energy bar. This 'strong bread' is packed with toasted almonds, hazelnuts, and a vibrant medley of candied citrus and dried fruits, all bound together by a spiced honey syrup. It is a sophisticated, long-lasting treat that offers a complex explosion of warm spices and textures in every thin, decadent wedge.
🥗 Ingredients
The Fruit and Nut Base
- 1 cup Whole Blanched Almonds (toasted)
- 1 cup Hazelnuts (toasted and skins removed)
- 3/4 cup Candied Orange Peel (high-quality, finely diced)
- 1/2 cup Candied Citron (Cedro) (finely diced)
- 1/2 cup Dried Figs (stems removed and chopped)
- 3/4 cup All-Purpose Flour (plus extra for the pan)
The Spice Blend
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/4 teaspoon Ground Coriander
- 1/8 teaspoon White Pepper (for a subtle traditional kick)
- 2 tablespoons Cocoa Powder (unsweetened)
The Syrup and Finish
- 1/2 cup Granulated Sugar
- 1/2 cup Honey (mild wildflower or orange blossom)
- 1 tablespoon Unsalted Butter (for greasing the pan)
- 2 sheets Rice Paper (Wafer Paper) (optional, to line the bottom)
- 1/4 cup Powdered Sugar (for generous dusting)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Grease an 8-inch springform pan or cake tin with butter. Line the bottom with a circle of parchment paper or, for an authentic touch, edible rice paper.
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2
In a large mixing bowl, combine the toasted almonds, toasted hazelnuts, diced candied orange peel, diced citron, and chopped dried figs.
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3
Sift the flour, cocoa powder, and all the spices (cinnamon, ginger, cloves, nutmeg, coriander, and white pepper) over the fruit and nut mixture. Toss thoroughly until everything is evenly coated in the flour-spice mix.
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4
In a medium heavy-bottomed saucepan over medium heat, combine the granulated sugar and honey.
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5
Bring the honey and sugar to a gentle boil, stirring occasionally. Use a candy thermometer to monitor the temperature; you are looking for the 'soft ball' stage, which is 240°F (115°C). This usually takes 3-5 minutes of bubbling.
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6
Once the syrup reaches temperature, immediately remove it from the heat. Working quickly, pour the hot syrup over the fruit and nut mixture.
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7
Stir the mixture with a sturdy wooden spoon or a silicone spatula. It will be very thick and sticky, requiring some arm strength to ensure all the dry flour is incorporated.
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8
Transfer the mixture into the prepared pan. Wet your hands slightly with water or use the back of a damp spoon to press the mixture down firmly into an even layer.
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9
Bake in the center of the oven for 35-40 minutes. The Panforte should still feel slightly soft to the touch; it will firm up significantly as it cools. Do not overbake or it will become rock hard.
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10
Remove from the oven and let it cool in the pan for at least 15 minutes. While still slightly warm, run a knife around the edge to loosen it, then remove from the pan.
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11
Once completely cooled, peel off the parchment paper (leave the rice paper if using). Sift a very thick, snowy layer of powdered sugar over the top, rubbing it in slightly with your fingers.
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12
Wrap the Panforte tightly in parchment paper or foil. It is best enjoyed after resting for 24 hours to allow the spices to meld.
💡 Chef's Tips
Always toast your nuts first to unlock their oils and provide a crunch that stands up to the chewy fruit. If the mixture is too sticky to handle, keep a bowl of warm water nearby to dip your spatula in. Ensure your candied fruit is 'glacé' style and not the dry, hard supermarket variety for the best texture. Do not skip the white pepper; it provides the 'forte' (strong) characteristic that defines the dish's historical profile. Panforte keeps for months if wrapped well and stored in a cool, dry place, making it an ideal make-ahead gift.
🍽️ Serving Suggestions
Serve in very thin wedges, as the flavors are incredibly concentrated and rich. Pair with a glass of Vin Santo or another Italian dessert wine for the classic Sienese experience. Accompany with a sharp, aged Pecorino Toscano cheese to balance the sweetness. Serve alongside a strong espresso or ristretto after a heavy holiday meal. Include on a dessert charcuterie board with dark chocolate shards and dried apricots.