Panforte
- Vegetarian
- Energy Kcal 600
- Carbohydrates g 104
- of which sugars g 88.8
- Protein g 7.6
- Fats g 17.1
- of which saturated fat g 1.54
- Fiber g 7.2
- Sodium mg 16
- Difficulty: Average
- Prep time: 10 min
- Cook time: 10 min
- Serving: 8
- Cost: High
PRESENTATION
Panforte, straight from the beautiful region of Siena in Tuscany, is a traditional Italian dessert that's basically a holiday must-have. It kicked off as "pan mielato," a simple flatbread with honey—pretty simple—but over time, it turned into the rich treat we know today. Dive into a real panforte recipe, and you'll get a mix of spiced, sweet, and moist flavors. Really really good. This magic blend comes from candied fruit and nuts, like almonds and orange peel, with just enough honey and spices to scream Christmas.
Two main types exist: classic white panforte, light and filled with tender fruit, and the black version, or pan pepato—which adds a spicy kick from sweet pepper and candied melon. Each version has its fans—some go for the extra zest in the black one, while others stick to the traditional vibe—meaning every family in Siena has their own beloved way to make this Italian Christmas cake.
In Tuscany, panforte is more than just dessert; it's like a slice of history on the table each winter, right there with other sweets. People often debate which version is the real panforte di Siena, or swap secrets for achieving that perfect chewy, golden texture. During Christmas, you'll find large pieces of this rich Italian fruitcake sprinkled with powdered sugar, paired with coffee or sweet wine—so festive. While some might compare it to holiday treats from Veneto or Emilia-Romagna, panforte stands alone—denser, loaded with spicy notes, and sticky with honey.
Here's the thing: it's been around for over a thousand years. And listen, the mix of tradition, unique family recipes, and a dash of Tuscan pride makes sure every bite proves how much the locals love their candied fruit and nut cake. No question, this dessert remains a staple every year: it’s moist, fragrant, and really captures the essence of winter in Italy. Can't go wrong.
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INGREDIENTS
- Ingredients for an 8-inch mold
- Almonds 2 ¼ cups (260 g) - unpeeled
- Candied citron 5.6 oz (160 g) - cubed
- Candied orange 5.5 oz (160 g) - diced
- Sugar 1 ½ cup (300 g)
- Honey ½ cup (150 g)
- Type 00 flour 1 ¼ cup (160 g)
- Nutmeg 0.1 tsp (0.4 g)
- Ground cloves 0.1 tsp (0.4 g)
- Coriander 0.1 tsp (0.4 g) - ground
- Cinnamon powder ½ tsp (2 g)
- Powdered sugar 2 ½ tsp (10 g)
- Wafer paper 1 foglio
- for dusting the surface
- Powdered sugar to taste
How to prepare Panforte
To prepare the panforte, first pour the sugar and honey into a saucepan 1; then stir 2 until it melts 3.
At this point, transfer to a Pyrex bowl 4. Add both the candied citron 5 and the candied orange 6
and the almonds 7. Mix everything 8, then also incorporate the flour 9
continuing to stir with a spoon 10. Do not worry if the dough is too tough, this is normal. At this point, add a pinch of cinnamon 11, finely ground cloves 12, and coriander
and powdered nutmeg 13. Mix everything again, by hand if it's more convenient for you, to blend the ingredients well 14; you will need to work it quite vigorously. Now butter a 8-inch springform pan 15
and place the wafer sheet on the bottom 16. Then cut a strip of parchment paper, to the thickness of the mold and the same length as the circumference: use it to line the entire circumference of the mold (17-18).
Pour the mixture into the mold 19, then dip a spoon in a bowl of water and use the back to level the surface of the cake, continuing to wet as needed: wetting the spoon will help you press the surface of the cake to distribute the dough evenly across the pan (20-21).
Dust the panforte with about 2 teaspoons of powdered sugar (22-23), it should be perfectly covered. Bake in a preheated static oven at 430°F for about 10 minutes. After this time, take the panforte out of the oven 24 and let it cool for just a few minutes; it should not be cold, otherwise, it will be difficult to remove from the mold.
After that, remove the panforte from the mold 25, remove the parchment paper and dust again with powdered sugar 26, before serving it 27.