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Panforte

One 8-inch round Panforte

1 hour and half

A dense, chewy, and spicy fruit and nut cake from Siena, Tuscany, with medieval origins. Its name means "strong bread," referring to its rich mixture of almonds, walnuts, honey, sugar, and spices like cinnamon, nutmeg, and cloves, all encased in a base layer of rice paper. It is typically served in small wedges with coffee, tea, or a dessert wine like Vin Santo.

Ingredients:

  • Whole blanched almonds: 1 cup (about 125g)

  • Whole hazelnuts (skins removed): 1 cup (about 100g)

  • Plain (all-purpose) flour: ½ cup (about 75g)

  • Unsweetened cocoa powder (optional but traditional in some variants): 4 tsp (about 25g)

  • Ground cinnamon: 1 tsp

  • Ground coriander: ¼ tsp

  • Ground cloves: ¼ tsp

  • Freshly ground nutmeg: ¼ tsp

  • Ground white or black pepper: A pinch

  • Candied orange peel: 1 cup, coarsely chopped (about 160g)

  • Candied citron peel: 1 cup, finely chopped (about 160g)

  • Granulated sugar: ¾ cup (about 150g)

  • Honey: ¾ cup (about 180g)

  • Unsalted butter: 2 tbsp (for the pan)

  • Rice paper or wafer paper (optional, for lining the base): 1 sheet

  • Confectioners' (icing) sugar: For dusting

Equipment

  • One 8 or 9-inch round springform pan

  • Parchment paper

  • Candy thermometer (recommended)

  • Large mixing bowl and heavy saucepan

Instructions:

  1. Prepare Nuts: Preheat the oven to 350°F (175°C). Spread hazelnuts on one baking sheet and almonds on another. Toast for 10-15 minutes until fragrant and the hazelnut skins blister. Rub the skins off the cooled hazelnuts in a kitchen towel. Roughly chop both nuts and set aside in a large bowl.

  2. Prepare Pan: Reduce oven temperature to 300°F (150°C). Generously butter your springform pan, then line the bottom and sides with parchment paper. Butter the parchment paper as well. If using rice paper, place a circle cut to fit the base over the parchment.

  3. Combine Dry Ingredients: In the large bowl with the nuts, mix the chopped candied orange and citron peels. In a separate bowl, whisk together the flour, cocoa powder (if using), cinnamon, coriander, cloves, nutmeg, and pepper. Sift this spiced flour mixture over the fruit and nuts, tossing well to combine everything evenly.

  4. Prepare Syrup: In a heavy saucepan, combine the granulated sugar, honey, and 2 tbsp butter. Cook over medium-low heat, stirring constantly, until the sugar dissolves. Increase the heat slightly and bring to a boil without stirring until the mixture reaches the soft-ball stage, registering 240°F (116°C) on a candy thermometer.

  5. Mix and Press: Immediately pour the hot syrup over the fruit and nut mixture. Work very quickly with a sturdy spoon to stir and thoroughly blend the ingredients. The mixture will become very stiff and sticky almost instantly.

  6. Bake: Scrape the mixture into the prepared pan and, using damp hands or a damp spatula, press the mixture down firmly into a compact, even layer. Bake for about 35-45 minutes, until the edges are slightly raised and the top feels firm and dry to the touch.

  7. Cool and Serve: Allow the panforte to cool completely in the pan on a wire rack. Once cool, remove the sides of the pan and peel off the parchment paper. Invert the cake if necessary to remove the bottom paper. Dust heavily with confectioners' sugar before slicing into thin wedges with a sharp or serrated knife.

Panforte keeps well for several weeks when wrapped tightly in parchment paper and then foil, stored in an airtight container.

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