Rich, Spiced & Naturally Elegant—A Timeless Italian Treat Full of Old-World Charm 🇮🇹✨
Panforte is Italy’s answer to fruitcake—but trust me, this is not your average holiday loaf. This Classic Panforte is chewy, nutty, deeply spiced, and kissed with honey. Packed with roasted almonds, hazelnuts, candied citrus, and figs, it’s a dense yet luxurious dessert perfect for holiday platters or gourmet gifting.
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Panforte Recipe Overview
Panforte, meaning “strong bread,” originated in Siena and has been gracing Italian tables since the 13th century. Unlike other cakes, it doesn’t rise or crumble—instead, it’s rich, chewy, and meant to be sliced thinly and savored slowly. Perfect with espresso or a glass of vin santo.
- Flavor: Spicy, nutty, citrusy, and honey-sweet
- Texture: Dense and chewy, with crunchy roasted nuts and sticky fruits
- Perfect For: Holidays, edible gifts, Italian-themed menus
- Bonus: Dairy-free and long-lasting!
Ingredients List
- 1 cup whole almonds
- 1 cup whole hazelnuts
- 1 cup chopped candied orange peel
- ½ cup chopped dried figs or dates
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground black pepper
- ¾ cup honey
- ½ cup granulated sugar
- Optional: powdered sugar for dusting
Necessary Tools for Preparation
- 8-inch springform or cake pan
- Parchment paper
- Medium saucepan
- Mixing bowls
- Wooden spoon or spatula
- Sharp knife (for slicing)
Step-by-Step Instructions
- Preheat & Toast Nuts
Preheat oven to 325°F (160°C). Line the bottom of an 8-inch pan with parchment. Toast the almonds and hazelnuts on a baking sheet for 8–10 minutes until fragrant. Let cool, then roughly chop. - Mix Dry Ingredients
In a large bowl, combine chopped nuts, candied orange peel, dried figs, flour, cocoa, and spices. Toss to coat everything evenly. - Make Honey Syrup
In a saucepan over medium heat, stir together honey and sugar until fully dissolved and bubbling—about 2–3 minutes. Remove from heat immediately. - Combine and Stir
Pour the hot syrup over the dry mixture and stir quickly to combine. The batter will be thick and sticky—use a spatula or your hands (careful, it’s hot!). - Press Into Pan
Transfer the mixture into the prepared pan. Press down firmly and evenly—it helps to use a sheet of greased parchment on top to flatten. - Bake
Bake for 25–30 minutes. The edges should be slightly darkened but the center will still feel soft. Do not overbake—it will firm as it cools. - Cool and Finish
Let cool completely in the pan. Remove, peel off parchment, and dust with powdered sugar if desired. Slice into thin wedges or squares.
Tips for Perfecting the Panforte Recipe
- Use high-quality honey—it’s the backbone of the flavor.
- Press the mixture firmly into the pan to avoid air pockets.
- Let it cool completely before slicing for clean edges.
- Store wrapped tightly to preserve freshness.
What to Serve With It
- Espresso or strong Italian coffee
- Dessert wine like Vin Santo or Marsala
- A cheese board with aged pecorino
- Dark chocolate or a drizzle of balsamic glaze
Storage Instructions
- Room Temp: Store wrapped tightly for up to 3 weeks
- Fridge: Optional for longer storage—bring to room temp before serving
- Freezer: Freeze wrapped tightly for up to 3 months
General Information
- Occasions: Christmas, gifting, elegant holiday spreads, Italian dinners
- Diet Note: Naturally dairy-free and rich in plant-based fats
- Longevity: Improves with age—flavor deepens after a few days
FAQ
Can I swap the nuts or fruits?
Yes! Walnuts, pistachios, cranberries, and dates all work beautifully.
Is Panforte gluten-free?
Not as written, but you can sub a 1:1 gluten-free flour blend.
Do I have to use cocoa?
No, but it adds richness and depth. Traditional “Panforte Nero” includes cocoa.
Can I make it ahead?
Yes—and you should! It slices better and tastes better after 1–2 days.
Conclusion
This Panforte is a celebration of texture and tradition—chewy, nutty, spiced, and deeply satisfying. It’s a holiday favorite in Italy for good reason, and once you try it, you’ll understand why it’s stood the test of centuries.
Make it? Share your Italian masterpiece on Pinterest @poulefrecipe! 🇮🇹
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Classic Italian Panforte (Fruit and Nut Cake) 🍊🌰
- Total Time: 50 minutes
- Yield: 12–16 servings 1x
- Diet: Gluten Free
Description
Panforte is a classic Italian fruit and nut cake made with honey, candied citrus, toasted nuts, spices, and cocoa—a rich, chewy holiday treat perfect for gifting or entertaining.
Ingredients
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1 cup almonds
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1 cup hazelnuts
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1 cup candied orange peel, chopped
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½ cup dried figs or dates, chopped
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¾ cup all-purpose flour
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¼ cup unsweetened cocoa powder
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1 tsp cinnamon
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½ tsp nutmeg
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¼ tsp cloves
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¼ tsp black pepper
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¾ cup honey
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½ cup sugar
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Powdered sugar (optional, for dusting)
Instructions
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Preheat oven to 325°F. Toast and chop nuts.
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Mix dry ingredients and fruit in a bowl.
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Heat honey and sugar until bubbling.
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Pour syrup into dry mix and stir quickly.
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Press into lined pan.
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Bake 25–30 min. Cool completely.
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Dust with powdered sugar. Slice thinly.
Notes
Don’t overbake—it firms as it cools. Wrap tightly for best freshness. Improves with age.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: Italian
