Panforte recipe

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serves: 24
Skill: easy
Cost: cheap
Prep: 20 min
Cooking: 35 min

Nutrition per portion

RDA
Calories 164 kCal 8%
Fat 9g 13%
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  • Learn how to make classic Panforte with this easy recipe. Many Italian bakeries closely guard their recipe for this traditional dessert. We’re a lot more generous!

    Ingredients

    • 200g (7oz) sweet almonds
    • 200g (7oz) hazelnuts
    • 4 sheets rice paper
    • 100g (3½ oz) chopped mixed peel
    • 90g (3oz) plain flour
    • 150g (5oz) honey
    • 150g (5oz) caster sugar
    • For the topping:
    • 1tbsp icing sugar
    • ½ tsp ground cinnamon
    • 20cm (8in) round sandwich tin

    Method

    • Set the oven to hot, 220°C (425°, gas mark 7). Spread the nuts out on a baking tray and roast them for 8-10 mins, turning them over once during roasting. Remove from the oven and leave to cool. Reduce the oven temperature to cool, 150°C (300°F, gas mark 2).

    • Line the sandwich tin with the rice paper, overlapping it slightly and leaving the corners standing up above the rim of the tin.

    • Roughly chop the nuts and place them in a bowl along with mixed peel, flour and cinnamon.

    • Put the honey and sugar into a saucepan and heat it gently, stirring occasionally, until the sugar dissolves. Increase the heat and boil the syrup until it reaches 115°C (soft-ball stage) on a sugar thermometer, or until a little of the mixture forms a ball when dropped into a bowl of cold water. Remove the pan from the heat, quickly pour over the nut mixture and stir well.

    • Spoon mixture into the lined sandwich tin and spread it out using an oiled palette knife. Place on a baking tray and bake in the centre of the oven for 30-35 mins, until the mixture is light-golden at the edges. Remove from the oven and leave to cool in the tin for 10-15 mins. Remove from the tin and transfer to a wire rack to cool completely. Sift over the icing sugar and cinnamon and cut into thin slices.

    • Not suitable for freezing.

    Top tip for making Panforte

    The panforte can be wrapped in greaseproof paper and then foil and stored in a cool place for up to two weeks.

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