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Panforte recipe

A densely textured, traditional Italianfruit and nut cake served with a heavy dusting of powdered sugar.

Recipe: Panforte

8 ounces whole almonds
8 ounces whole hazelnuts
6 ounces dried figs
5 ounces dark raisins
5 ounces golden raisins
Rind of 1 orange
Rind of 1 lemon
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2 teaspoons ground cinnamon
1/8 teaspoon white pepper
1/8 teaspoon mace
3/4 cup honey
1/2 cup granulated sugar
1 orange, juiced
1/2 cup powdered sugar

  • Preheat oven to 350°F ( 175°C).
  • Toast almonds and hazelnuts on bakingsheet for 10 to 15 minutes. Remove from oven and cool.
  • Reduce oven temperature to 300°F (150°C).Line an 8×8-inch baking pan with aluminum foil; set aside.
  • If using a food processor: Place figs,raisins, and orange and lemon rinds into food processor. Mixingredients and process to puree. If processing manually: Ona cutting board, finely chop figs, raisins, and orange and lemonrinds to a paste. Place mixture into a mixing bowl and stir tocombine.
  • Sift together flour, cocoa, cinnamon,pepper and mace. Add to dried fruit puree or mixture.
  • In a 1-quart saucepan heat honey, sugarand orange juice until sugar dissolves. Carefully pour hot liquidinto dried fruit and flour mixture. Add toasted nuts and stirto combine.
  • Place fruit and nut mixture into preparedbaking pan.
  • Bake in preheated oven 50 to 55 minutes.Cool in pan 10 minutes.
  • While Panforte bakes, dust a 12-inch squareof foil with 1/4 cup powdered sugar. Turn Panforte upside downonto coated foil and peel back foil used to line pan. Dust topwith remaining 1/4 cup powdered sugar. Cool completely.
  • Cut into 32 (1-inch squares) and serveimmediately.
  • To give as a gift, cut into quarters,wrap in cellophane or plastic wrap, and tie with decorative ribbon.

    Makes 16 servings.

    Recipe provided courtesy of the NationalHoney Board.

    Panforte (Strong Bread) – Recipes from Consuming Passions

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