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Panforte Recipe

Italian · Dessert · 55 min total

A dense, chewy Italian fruit and nut cake flavored with honey, spices, and cocoa, perfect for holiday gifting.

Ingredients

• 1 cup whole almonds, toasted
• 1 cup hazelnuts, toasted and skinned
• 1/2 cup candied orange peel, chopped
• 1/2 cup candied citron, chopped
• 1/2 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 2/3 cup honey
• 1/2 cup granulated sugar
• 1/4 cup confectioners' sugar for dusting

Instructions

1. Preheat oven to 300°F (150°C). Line an 8-inch round cake pan with parchment paper, extending up the sides.
2. In a large bowl, combine almonds, hazelnuts, candied orange peel, and candied citron. In a separate bowl, whisk together flour, cocoa powder, cinnamon, coriander, cloves, nutmeg, and pepper. Pour the flour mixture over the nut mixture and toss to coat evenly.
3. In a small saucepan, combine honey and granulated sugar. Cook over medium heat, stirring, until sugar dissolves and mixture reaches 240°F (115°C) on a candy thermometer (soft-ball stage).
4. Immediately pour the hot honey mixture over the nut-flour mixture and stir quickly with a wooden spoon until well combined (the mixture will be very stiff).
5. Transfer the mixture to the prepared pan and press firmly into an even layer using a spatula or your hands (lightly moisten hands if sticky).
6. Bake for 30-35 minutes, until the top looks dry and the edges are slightly darker. Cool completely in the pan on a wire rack.
7. Once cool, remove from pan, peel off parchment, and dust generously with confectioners' sugar. Cut into thin wedges with a sharp knife.

Tips

• Store in an airtight container at room temperature for up to 2 weeks; flavor improves over time.
• To toast nuts, spread on a baking sheet and bake at 350°F for 8-10 minutes until fragrant.
• For easier slicing, use a serrated knife and wipe blade clean between cuts.

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