Italian Panforte

Panforte is a rich Italian bake that's loaded with nuts, fruit, chocolate & spices. This Panforte recipe stores for up to 4 weeks, and has 3 flavor variations (see recipe notes).

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prep a 20cm / 8-inch round springform pan by greasing it generously with butter and lining with baking paper.

Step 2

Place the nuts onto a baking sheet and place into the oven, turning the heat to 180˚ Celsius or 360˚ Fahrenheit. You don't need to wait for the oven to heat up, just place the nuts into it, and toast them for about 15 minutes.

Step 3

Once the nuts have toasted, turn the oven down to 150˚ Celsius or 300˚ Fahrenheit, because that's the temperature the Panforte will bake at. Cover the nuts with a dish towel for 5 minutes. If the nuts you're using have skins, once they've cooled enough to handle, gently rub them together in your hands to remove their skins.

Step 4

Then coarsely chop them, and place them into a mixing bowl.

Step 5

Add the candied orange peel, the mixed spice or pumpkin pie spice, cinnamon, ginger, and salt.

Step 6

Sift in the flour and cocoa powder, giving it a stir to combine.

Step 7

Break the slab of chocolate into blocks, place it into a microwave safe dish, and microwave on a ‘soften and melt’ setting until it’s melted. Give it a stir every 30 seconds or so, to ensure that the chocolate doesn’t burn, but it should take about 2 minutes to melt.

Step 8

Pour the melted chocolate into the fruit & nut mixture, giving it a stir to combine.

Step 9

Lastly, place the sugar and honey into a heavy based saucepan, and place on a medium heat on a stovetop, stirring until the sugar melts and the mixture begins to boil.

Step 10

Then, leave it to boil, without stirring, until it reaches the soft ball stage. If you have a candy thermometer, when the temp reaches 115˚ Celsius or 240˚ Fahrenheit it should be ready. Otherwise, to test it, place a drop of the mixture into some cold water, and it will form a soft ball once it’s done.

Step 11

Remove it from the heat, and stir it into the nut and fruit mixture.

Step 12

As soon as it’s combined, transfer it into your prepped springform pan. You’ll notice that the mixture stiffens up quite quickly, but flatten it down using the backend of a spoon, getting it evenly spread and tightly packed, smoothing the top off.

Step 13

Place it on the middle shelf of your oven and bake for 30 minutes. The top should blister slightly, and the middle will still be a little soft to the touch. Leave it to cool, then gently release the springform pan sides, and dust with icing sugar, giving it a generous coat.

Step 14

Once it’s cooled completely, you can remove the bottom of the springform pan.

Step 15

If you struggle to remove the baking paper, you can place the Panforte into the microwave for 30 seconds to 1 minute, and it will make it a lot easier to remove.

Step 16

Stores for up to 4 weeks. Keep it wrapped in baking paper and in a cupboard. Enjoy!

Step 17

150g dried apricots & dates, 1 ½ cups almonds & hazelnuts, ½ tsp cinnamon, ¼ tsp ginger, ½ tsp nutmeg

Step 18

150g dried figs & apples, 1 ½ cups almonds & cashews, ½ tsp cinnamon, ¼ tsp ground cardamom seeds, ¼ tsp cayenne pepper

Step 19

150g dried pears & dates, 1 ½ cups almonds & walnuts, ½ tsp cinnamon, ¼ tsp ginger, ½ tsp mixed spice (pumpkin pie spice)

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