Why should you make Panforte?
Panforte ingredients.
The ingredients you need for this recipe are simple.
- nuts
- dried or candied fruit
- spices
- flour
- chocolate
- honey
- sugar
An important tip on how to make this recipe perfect.
The most important step not to skip is the toasting of the nuts. Just 10 minute in a moderately hot oven will bring out the flavour of nuts. Whenever you cook or bake with nuts, be sure to toast first. It’s a simple step that makes all the difference.
How to make Panforte with Figs and Nuts.
- Toast nuts and chop fruit.
- Mix in dry ingredients.
- Stir through sugar, honey and chocolate. It will be hard to mix but that’s just right.
- Press into prepared pan and bake.
Panforte variations.
This is a recipe that is totally up to your taste. I have used figs, candied orange slices, almonds and hazelnuts because that’s what I like. You could use any combination of dried or candied fruit and nuts. Change the spices if you prefer something different. Just remember to keep to the measurements in the recipe. You can’t go wrong. This is a no-fail recipe.
Why not try:-
- candied ginger, citron or other candied fruits.
- dates, raisins, sultanas or currants.
- walnuts, pistachios or pecans.
- black or white pepper, cardamom, coriander or chilli powder.
- white or milk chocolate.
These are just a few suggestions but this recipe is limited just to your imagination.
This Panforte with Figs and Nuts is great to keep in the refrigerator for unexpected guests.
The best part about this recipe is that it actually is better if it’s made a few days before serving. The flavours develop and the cake sets for better slicing. So, make this and keep in the refrigerator and you’ll never be caught out without anything to serve. Don’t just reserve this for coffee but add it to a cheeseboard to have with drinks or after dinner.
Remember to click on ‘US Customary’ in the recipe card for measurement conversions.
Do you want more Christmas or entertaining recipes? Try these.
Crostoli or Angel’s wings
Gingerbread Pizzelle
Italian Fig Cookies
Gingerbread Cupcakes from Sugar Salt Magic
Vegan Chocolate Shortbread from A Baking Journey
Snowman Chocolate Bark from Sweet Caramel Sunday
DID YOU LIKE THIS RECIPE?
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Panforte with Fig and Nuts
Ingredients
- 1 cup blanched almonds toasted
- 1 cup hazelnuts nuts toasted
- 1 cup chopped dried figs stems discarded
- ½ cup chopped candied orange slices
- 1 cup plain flour
- ¼ cup cocoa
- 2 teaspoons ground cinnamon
- ½ teaspoon allspice
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup honey
- 1 cup caster sugar
- ⅔ cup chopped dark chocolate
Instructions
- Preheat oven to 320°F/160ºC. Grease and line a 9in/23cm springform pan.
- Combine nuts, figs and candied orange slices in a large bowl.
- Sift together the flour, cocoa, spices, and salt and combine with nut mixture.
- Combine the honey and sugar in a small saucepan and bring to the boil then simmer for 3 minutes stirring occasionally. Stir through the chocolate until melted then remove from heat.
- Pour into the bowl with the flour mixture, nuts, and fruit and mix until well combined.
- You will find that once you add the chocolate, and remaining ingredients the mixture becomes quite firm and you will need some muscle to mix it. That all as it should be.
- Press the mixture into a prepared pan. Bake for 30 minutes.
- Cool in pan before turning out and slicing thinly to serve.
Great recipe, thank you!
If I used this recipe to make two or three smaller cakes, what size spring-form tins would you use and what cooking time would you reduce to?
Hi Thomas! Yes, I can firmly say that this is an excellent recipe! However, I have never made smaller cakes BUT I think I would use 2 x 6 inch/ 15cm cake tin and cook it for 15-20 minutes. It will be soft when you take is out but should harden. Of course, it shouldn’t be rock hard. Thomas, this year, I am going to make these into smaller cakes and update the recipe. Look out for the update in the next couple of weeks.
Marcellina, I haven’t had panforte before, so I’m wondering where has this been all my life?! It looks so decadent and elegant! Love the dried fruits and nuts and of course the chocolate! This would be a very special holiday treat!
I love panforte, but I’ve only make it once! I need to rectify this! I love your recipe. Marry Christmas!
Ooooh yes, you really should! xx
How long will this keep? I wanted to ship it to some people. I’m sure it can be without refrigeration for some time. I used to buy them from a monastery and they kept a good while. Thanks for your input on your recipe.
Hello Brett. I think panforte would keep in a cool place for 3 weeks possibly longer. Be sure to wrap it well. If it is a hot, humid climate panforte will not last as long.
Thanks for your prompt reply. This is helpful
That is perfect! I love it! You really got the whole essence of it all! Bellissima!
Ciao Bella! Buon Natale!
Annamaria
****I've been a little missing in action lately but hope to come back in the swing of things including getting back into The Daring Kitchen!
Tanti Baci!
Marcella – Would have sent you a separate email, but couldn't find an email address on the blog. Just wanted to send my condolences on the death of your grandmother and wishes for peace for you and your family in the new year.
Seriously chunky and seriously delicious I reckon. You're right, small slices, but maybe several small slices. Many thanks for stopping by my blog.
Now this looks like a panforte that I would really make – and what a great gift for someone too.
This looks so good. Am book marking this recipe.
Glorious panforte – (yes tiny pieces only). I think I need to make it this weekend. (Yes, will be baking in the mornings – it's the only way I have things on Christmas Day.)