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Panforte Recipe

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3.9 from 33 reviews

Panforte is a richly spiced Italian fruit-and-nut cake made with toasted almonds and hazelnuts, dried fruit, honey, sugar, and chocolate. Baked until firm and finished with powdered sugar, it slices into thin, chewy wedges that are perfect with coffee or espresso.

Ingredients

Nuts

  • 1 cup whole almonds
  • 1 cup chopped hazelnuts

Fruit

  • 1 cup dried figs, stems removed and chopped
  • ½ cup dried apricots, chopped
  • ½ cup candied orange peel, finely chopped

Dry Ingredients and Spices

  • ¾ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon kosher salt

Syrup and Finishing

  • ⅔ cup honey
  • ¾ cup granulated sugar
  • 4 ounces semisweet chocolate, finely chopped
  • 2 tablespoons powdered sugar, for dusting
  • Nonstick cooking spray, for the pan

Instructions

  1. Prepare the pan. Preheat the oven to 325°F. Lightly coat a 9-inch springform pan with nonstick cooking spray. Line the bottom with a parchment paper round and the sides with parchment strips, then lightly coat the parchment with cooking spray.
  2. Toast the nuts. Spread the almonds and hazelnuts on a rimmed baking sheet. Toast for 8 to 10 minutes, until fragrant and lightly golden. Cool for 5 minutes, then roughly chop the almonds.
  3. Mix the fruit, nuts, and dry ingredients. Add the figs, apricots, and candied orange peel to a large heatproof bowl. Sift the flour, cocoa powder, cinnamon, ginger, nutmeg, cloves, and salt over the fruit. Add the toasted nuts and toss until everything is lightly coated.
  4. Cook the honey syrup. Combine the honey and granulated sugar in a small, heavy-bottomed saucepan. Cook over medium heat, stirring until the sugar dissolves. Stop stirring and continue cooking until the mixture reaches 240°F on a candy or instant-read thermometer. Remove it from the heat immediately.
  5. Add the chocolate and combine. Stir the chopped semisweet chocolate into the hot syrup until smooth. Pour the syrup over the fruit-and-nut mixture and work quickly, stirring firmly with a rubber spatula until evenly coated and no dry flour remains.
  6. Press into the pan. Transfer the mixture to the prepared springform pan. Cover it with a piece of parchment paper and press firmly into an even layer with the flat bottom of a measuring cup, making sure the mixture reaches the edges. Remove the top parchment.
  7. Bake. Bake for 28 to 30 minutes, beginning to check at 28 minutes.
  8. Cool completely. Set the pan on a wire rack and cool for 1 hour. Run a paring knife around the edge and release the springform collar. Let the panforte cool for 1 more hour before removing the parchment.
  9. Dust and serve. Transfer the cooled panforte to a serving platter and dust with powdered sugar. Cut into thin wedges with a sharp knife and serve with coffee, espresso, or a festive drink.

Notes

  • Use a candy thermometer to check that the honey-and-sugar mixture reaches 240°F; reaching the correct temperature helps the panforte set properly.
  • Work quickly once you pour the hot syrup over the fruit and nuts, since the mixture becomes firm as it cools.
  • For neat slices, use a sharp knife and cut the panforte into thin wedges; it is rich and chewy.
  • Store tightly wrapped in a cool, dry place for up to 2 weeks.

Find it online: https://recipethrive.com/panforte-recipe/