Authentic Italian Panforte: A Traditional Tuscan Delight

Ingredients

  • 1/2 cup of almonds, sliced or chopped
  • 1/2 cup of hazelnuts
  • 1/4 cup of candied citrus peel
  • 1/4 cup of dried figs, chopped
  • 1/4 cup of dried apricots, chopped
  • 1/2 cup of all-purpose flour
  • 1/2 cup of granulated sugar
  • 1/2 cup of honey
  • 2 tablespoons of unsweetened cocoa powder
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of ground ginger
  • 1/4 teaspoon of ground cloves
  • 1/4 teaspoon of ground nutmeg
  • 1/4 teaspoon of ground white pepper
  • 1/4 teaspoon of salt
  • Icing sugar for dusting

Steps and instructions

  1. Preheat the oven to 150°C (300°F) and line a 20cm (8-inch) cake tin with baking paper.
  2. Spread the almonds and hazelnuts on a baking sheet and toast in the preheated oven for about 10 minutes, or until lightly golden. Set aside to cool.
  3. In a large bowl, combine the cooled nuts, candied citrus peel, dried figs, dried apricots, flour, cocoa powder, cinnamon, ginger, cloves, nutmeg, white pepper, and salt.
  4. In a medium saucepan, combine the sugar and honey. Heat over medium heat until the mixture reaches the soft ball stage on a candy thermometer (about 115°C/239°F).
  5. Pour the hot sugar mixture into the bowl with the nut and fruit mixture. Mix quickly and thoroughly to combine. The mixture will be very thick.
  6. Transfer the mixture to the prepared cake tin, pressing it down and smoothing the surface with the back of a spoon.
  7. Bake in the preheated oven for about 30-35 minutes. The panforte should feel firm to the touch. Be careful not to overcook it, as it can burn easily.
  8. Remove the panforte from the oven and let it cool in the tin. Once cool, remove from the tin and dust generously with icing sugar.
  9. The panforte can be served in thin wedges and will keep for several weeks if wrapped tightly in plastic and stored in a cool, dry place.

Tools for making

Recipe variations

  • Use different types of nuts such as walnuts, pistachios, or pecans in place of almonds and hazelnuts.
  • Experiment with different dried fruits like raisins, dates, or cherries instead of figs and apricots.
  • Add a touch of orange zest or lemon zest to enhance the citrus flavor.
  • Replace the all-purpose flour with almond flour or gluten-free flour for a gluten-free version.
  • For a spicier version, increase the amount of ginger, cinnamon, cloves, or add a pinch of cayenne pepper.
  • Add a tablespoon of rum, brandy, or orange liqueur for a boozy twist.
  • Try incorporating dark chocolate chunks or cocoa nibs for added richness.
  • Create a chocolate crust by mixing crushed chocolate cookies with melted butter and pressing into the cake tin.
  • Make it vegan by substituting honey with maple syrup or agave nectar.
  • For a savory twist, add a sprinkle of sea salt and a pinch of black pepper to the mixture.

Recipe overview

Panforte is a traditional Italian dessert that's packed full of flavor and texture. This delicacy hails from the Tuscan city of Siena and has been enjoyed for centuries, particularly during the festive season. With its unique combination of nuts, dried fruits, spices, and a sweet honey-sugar syrup, panforte is sure to delight anyone with a taste for rich, sweet treats. Making panforte involves a combination of baking and candy-making techniques, resulting in a dense, chewy dessert that's somewhat similar to a fruitcake, but with a distinctive taste and texture all its own. This recipe will walk you through the process step by step. Expect a delightful blend of sweet and spicy flavors, punctuated by the crunch of toasted nuts and the chewy sweetness of dried fruits. The final dusting of icing sugar not only adds an extra touch of sweetness but also gives the panforte a festive, snow-covered appearance. While it might seem like a complex dessert, with a bit of patience and precision, you'll have a delicious panforte to share and enjoy in no time.

Common questions

  1. Can I use different nuts in this recipe?
    Yes, you can use a variety of nuts based on your preference. However, make sure to maintain the overall quantity of nuts mentioned in the recipe.
  2. Can I substitute the dried fruits with other options?
    Absolutely! Feel free to use other dried fruits such as dates, raisins, or cherries instead of dried figs or apricots. Just ensure that the total quantity of dried fruits remains the same.
  3. Is it necessary to use candied citrus peel?
    Candied citrus peel adds a unique flavor to the panforte, but if you don't have it or don't prefer it, you can omit it from the recipe. The panforte will still be delicious.
  4. Can I make panforte gluten-free?
    Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make a gluten-free version of panforte.
  5. How long does panforte last?
    Panforte can last for several weeks if stored properly. Wrap it tightly in plastic and store it in a cool, dry place.
  6. Can I add other spices or flavorings?
    Certainly! You can experiment with additional spices or flavorings such as cardamom, cloves, orange zest, or vanilla extract to customize the panforte according to your taste.
  7. Can I double the recipe?
    Yes, you can double the recipe if you want to make a larger batch. Just make sure to adjust the baking time accordingly, as the panforte may take slightly longer to cook.

Serving dishes and utensils

  • Mixing bowl - A large bowl for combining the ingredients.
  • Saucepan - A medium-sized saucepan for heating the sugar and honey mixture.
  • Baking sheet - A flat baking sheet for toasting the almonds and hazelnuts.
  • 20cm (8-inch) cake tin - A round cake tin for baking the panforte.
  • Baking paper - To line the cake tin and prevent sticking.
  • Candy thermometer - To measure the temperature of the sugar and honey mixture.
  • Spoon - For mixing the ingredients and smoothing the surface of the panforte.
  • Icing sugar shaker - For dusting the panforte with powdered sugar before serving.

Origin stories

Panforte is a quintessential sweet treat hailing from the picturesque city of Siena, in Tuscany, Italy. Its name translates to "strong bread", hinting at the rich, robust flavors packed within each slice. This confection dates back to the 13th century, where it was made by the monks in the local monasteries and paid as a tithe on the seventh of February, a tradition etched in the annals of Sienese history. Panforte's history is also intertwined with the city's legendary Palio horse race. Vendors would set up stalls selling this flavorful delight during the event, making it synonymous with festivity and celebration. Each slice of Panforte, dense with nuts and fruit, dusted with a veil of sugar, carries with it centuries of tradition, a sweet testament to Siena's rich culinary history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.