Panforte

Prep: 11 minutes; Cook: 47 minutes; other: 2 hours

Serve this dessert chilled or at room temperature with a cup of coffee or vinsanto (Italian sweet wine).

Yield: 12 servings (serving size: 1 wedge)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 249
  • Fat: 9.3g
  • Saturated fat: 0.7g
  • Protein: 4.6g
  • Carbohydrate: 39.5g
  • Fiber: 3.1g
  • Iron: 1.6mg
  • Sodium: 4mg
  • Calcium: 52mg

Ingredients

  • Cooking spray
  • 2/3 cup all-purpose flour
  • 1 cup whole or slivered almonds, toasted
  • 1/2 cup whole hazelnuts, toasted
  • 1/3 cup pitted prunes, coarsely chopped
  • 1/3 cup dried Calimyrna figs, coarsely chopped
  • 1/3 cup dried apricots, coarsely chopped
  • 1/3 cup golden raisins
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 cup honey
  • 1/3 cup granulated sugar
  • 2 tablespoons powdered sugar

Preparation

  1. 1. Preheat oven to 300°.
  2. 2. Coat an 8-inch round cake pan with cooking spray. Line bottom with parchment paper; coat with cooking spray.
  3. 3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, almonds, and next 7 ingredients in a large bowl; stir until flour coats fruit and nuts. Set aside.
  4. 4. Combine honey and granulated sugar in a small saucepan. Cook over low heat until sugar dissolves. Bring syrup to a boil; reduce heat, and simmer, uncovered, 2 minutes. Carefully and quickly add hot syrup to fruit mixture; stir quickly with a wooden spoon to coat. Quickly spread mixture evenly into prepared pan, pressing lightly with back of spoon. Bake at 300° for 30 minutes (mixture will be soft and appear underdone but will firm as it cools). Cool at least 2 hours in pan on a wire rack (or cool 1 day for best results). Remove panforte from pan; remove parchment paper. Sprinkle with powdered sugar. Cut into wedges. Store in refrigerator in an airtight container for up to 1 month.
  5. Panforte (pan-FOHR-tay) is a cross between candy and fruit cake. This specialty from Siena is a typical Christmas dessert, but it can easily be found year-round in pastry shops throughout Italy.
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