Panforte Recipe
A classic treat from Tuscany, Panforte is a traditional Christmas dessert that contains nuts, dried fruits, and spices. Enjoy it with a dessert wine or coffee --- every bite is perfect for the festive season!
Servings: 16
Calories: 184kcal
Equipment
Ingredients
- 1/2 cup & 3 tbsp sugar
- 1/3 cup & 2 tbsp honey
- 1/2 & 1/3 cup flour (120 grams)
- 1/2 tsp ground black pepper
- 3/4 tsp cinnamon powder
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp coriander powder
- 1/4 cup mixed dried fruit (50 grams)
- 1/3 cup dried orange peel, heaping (70 grams)
- 1 & 1/4 cups whole almonds (200 grams) with skin and toasted
- 2/3 cups whole hazelnuts (100 grams) with skin and toasted
- powdered sugar, for serving
Instructions
Preparing equipment:
- Preheat your oven to 150°C (300°F), then prepare the cake pan by greasing the sides with butter and dusting it with flour.
- Line the bottom of the pan with baking paper and set it aside.
Preparing & serving panforte:
- Place a small saucepan over low heat and combine sugar and honey.
- Mix until the sugar is dissolved, then set aside to cool.
- In a large mixing bowl, combine flour, spices, almonds, hazelnuts, orange peel, and dried fruits.
- Pour the sugar and honey mixture into the rest of the ingredients.
- Mix to combine evenly. Note that this part might take a bit of effort, so feel free to use your hands directly if it's easier for you. The result will be chunks of dough.
- Transfer the panforte dough into the prepared pan.
- Use your hand to press the dough down and to even out the top surface of the cake.
- Place the panforte in the middle of the oven for 20 to 25 minutes.
- Remove the pan from the oven and set it aside for at least 20 minutes to cool.
- Take your cake out of the pan and sprinkle with powdered sugar on top.
- Cut panforte into wedges and serve, with more powdered sugar, if preferred.
Video
Notes
- Cook's Tip #1: Use the stovetop or the oven to toast the nuts. Placing them in the oven for ten minutes for 180°C (350°F) is enough for this panforte recipe.
- Cook's Tip #2: Make sure you keep the heat on low when mixing the sugar and honey -- do not let it caramelize.
- Cook's Tip #3: Feel free to vary the amount of each type of spice, as per your preference. As long as you get two teaspoons of the mix, you're good to go.
- Variation #1: Chocolate and cocoa powder - another classic panforte version that's becoming more popular nowadays.
- Variation #2: Dried figs - you can replace the mixed dried fruits with dried figs instead; just chop them into small bits.
- Variation #3: Aniseed - just a tiny amount of ground aniseed; not the same quantity as the rest of the panforte spices.
Nutrition
Calories: 184kcal | Carbohydrates: 25g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 4mg | Potassium: 132mg | Fiber: 2g | Sugar: 17g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg