Panforte Recipe:
Introduction: Panforte Recipe is a traditional Italian dessert hailing from the city of Siena in Tuscany. This dense, chewy, and richly spiced treat is packed with n
uts, dried fruits, and spices,
making it a delightful indulgence during the holiday season or any time you crave a special sweet treat. Follow this authentic panforte recipe to create your own homemade version of this beloved Italian delicacy.
Panforte Recipe Ingredients:
- 1 cup whole almonds
- 1 cup hazelnuts
- 1 cup candied orange peel, chopped
- 1 cup candied lemon peel, chopped
- 1/2 cup dried figs, chopped
- 1/2 cup dried apricots, chopped
- 1/2 cup dried cherries or cranberries
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1 cup honey
- Powdered sugar, for dusting
Panforte Recipe Instructions:
- Preheat Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. Grease the parchment paper as well.
- Toast Nuts: Spread the almonds and hazelnuts on a baking sheet in a single layer. Toast in the preheated oven for 8-10 minutes, or until lightly golden and fragrant. Remove from the oven and let cool slightly. Once cooled, roughly chop the nuts.
- Prepare Fruits: In a large mixing bowl, combine the chopped candied orange peel, candied lemon peel, dried figs, dried apricots, and dried cherries or cranberries. Add the chopped toasted nuts to the bowl and mix well.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
- Mix Honey and Sugar: In a medium saucepan, combine the granulated sugar and honey over medium heat. Stir continuously until the sugar has dissolved and the mixture is smooth and slightly bubbly.
- Combine Dry and Wet Ingredients: Pour the warm honey and sugar mixture over the fruit and nut mixture. Stir until well combined. Gradually add the sifted dry ingredients to the bowl, stirring until everything is evenly coated and combined.
- Transfer to Pan: Transfer the cake mixture to the prepared cake pan. Use a spatula or your hands to press the mixture firmly and evenly into the pan.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the cake is set and slightly firm to the touch. It will still be slightly soft in the center.
- Cool and Dust: Remove the panforte from the oven and let it cool completely in the pan on a wire rack. Once cooled, remove it from the pan and peel off the parchment paper. Dust the top with powdered sugar.
- Slice and Serve: Use a sharp knife to slice the cake into thin wedges or squares. Serve as a delicious dessert or snack alongside tea or coffee.
Storage: Store the panforte in an airtight container at room temperature for up to 2 weeks. It also freezes well for longer storage.
Conclusion: Indulge in the rich flavors and textures of this homemade Panforte Recipe, a classic Italian dessert that’s perfect for sharing with loved ones or enjoying as a special treat during the holiday season. With its combination of nuts, dried fruits, and spices, this dense and chewy confection is sure to become a favorite in your dessert repertoire. Buon appetito!
