This authentic Italian Panforte is a rich, dense, and chewy dessert filled with toasted nuts, dried fruits, honey, and warm spices. Originating from Siena, this classic treat is especially popular during the holidays, but it’s wonderful any time you crave something sweet, aromatic, and deeply satisfying. It’s perfect for sharing with family, serving with coffee, or gifting to loved ones.
Why You’ll Love This Recipe
This Panforte recipe delivers big flavor with surprisingly simple steps. The combination of honey, spices, nuts, and fruit creates a dessert that feels festive and luxurious without being complicated. It’s naturally dense and filling, so a small slice goes a long way. You’ll also love how customizable it is, allowing you to adjust the nuts, fruits, and spices to your personal taste. Best of all, it stores beautifully and tastes even better after a day or two.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
almonds, 1 cup (120 g), toasted
hazelnuts, 1 cup (120 g), toasted
candied orange peel, 1 cup (150 g), chopped
dried figs, 1 cup (150 g), chopped
all-purpose flour, 1/2 cup (60 g)
ground cinnamon, 1 teaspoon
ground nutmeg, 1 teaspoon
ground coriander, 1 teaspoon
ground cloves, 1 teaspoon
honey, 1/2 cup (120 ml)
granulated sugar, 1/2 cup (100 g)
powdered sugar, as needed for dusting
Directions
Preheat the oven to 350°F (175°C). Spread the almonds and hazelnuts on a baking sheet and toast them for 8 to 10 minutes until fragrant. Let them cool slightly, then roughly chop.
In a large mixing bowl, combine the toasted nuts, chopped candied orange peel, chopped dried figs, flour, cinnamon, nutmeg, coriander, and cloves. Mix well so the ingredients are evenly distributed.
In a small saucepan over medium heat, add the honey and granulated sugar. Stir gently until the mixture becomes bubbly and slightly thickened, about 3 to 4 minutes.
Immediately pour the hot honey mixture over the dry ingredients. Stir quickly and thoroughly, making sure everything is well coated before the mixture firms up.
Line an 8-inch (20 cm) round cake pan with parchment paper. Transfer the mixture into the pan and press it down firmly using a spatula or the back of a spoon, smoothing the top evenly.
Lower the oven temperature to 325°F (160°C). Bake the Panforte for 25 to 30 minutes, until the edges are set but the center remains slightly soft.
Remove from the oven and allow it to cool completely in the pan. Once fully cooled, remove from the pan and dust the top generously with powdered sugar before slicing.
Servings and timing
This recipe makes 12 servings.
Preparation time is approximately 15 minutes.
Cooking time is about 25 minutes.
Total time needed is around 40 minutes.
Variations
For a nut variation, replace the hazelnuts with walnuts or pecans for a slightly different flavor profile.
For fruit variety, add dried cherries, apricots, or cranberries in place of part of the figs.
For a deeper spice note, add a pinch of finely ground black pepper or extra cinnamon.
For a vegan-friendly option, replace honey with maple syrup or agave nectar.
Storage/Reheating
Store Panforte tightly wrapped at room temperature for up to 2 weeks. The flavor improves after the first day as the spices meld together. For longer storage, wrap well and freeze for up to 3 months. Thaw at room temperature before serving. Reheating is not necessary, as Panforte is best enjoyed at room temperature.
FAQs
What texture should Panforte have?
Panforte should be dense, chewy, and slightly sticky in the center, not cake-like or dry.
Can Panforte be made ahead of time?
Yes, it can be made several days in advance, and the flavor actually improves as it rests.
How thin should Panforte be sliced?
It’s best sliced very thin, as it is rich and filling.
Can I reduce the sweetness?
You can slightly reduce the sugar, but keep in mind that sweetness is part of Panforte’s traditional character.
Is Panforte similar to fruitcake?
It’s similar in ingredients but much denser and chewier, without the crumb of a traditional cake.
Can I use a different pan size?
An 8-inch round pan is ideal. A larger pan will result in a thinner Panforte and shorter baking time.
Do I need to grease the parchment paper?
No additional greasing is needed if the pan is well lined with parchment paper.
Why is my mixture hard to stir?
The honey syrup firms up quickly, so it’s important to mix fast while it’s still hot.
Can I add citrus zest?
Yes, finely grated orange or lemon zest adds extra aroma and freshness.
Is Panforte served warm or cold?
Panforte is traditionally served at room temperature.
Conclusion
Authentic Italian Panforte is a timeless dessert that brings together history, tradition, and bold flavors in every bite. With its chewy texture, warm spices, and rich mix of nuts and fruit, it’s a perfect addition to holiday tables or special occasions. Simple to prepare yet deeply impressive, this Panforte recipe is one you’ll return to year after year.
This authentic Italian Panforte is a dense, chewy dessert packed with toasted nuts, dried fruits, warm spices, and sweet honey. A festive and traditional treat from Siena, it’s perfect for holidays, gifting, or enjoying with coffee.
Ingredients
1 cup (120 g) almonds, toasted
1 cup (120 g) hazelnuts, toasted
1 cup (150 g) candied orange peel, chopped
1 cup (150 g) dried figs, chopped
1/2 cup (60 g) all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground coriander
1 teaspoon ground cloves
1/2 cup (120 ml) honey
1/2 cup (100 g) granulated sugar
Powdered sugar, as needed for dusting
Instructions
Preheat the oven to 350°F (175°C). Toast the almonds and hazelnuts on a baking sheet for 8–10 minutes. Let cool slightly and roughly chop.
In a large bowl, combine chopped nuts, candied orange peel, figs, flour, cinnamon, nutmeg, coriander, and cloves. Mix well.
In a small saucepan, heat the honey and granulated sugar over medium heat until bubbly and slightly thickened, about 3–4 minutes.
Immediately pour the hot syrup over the dry ingredients and stir quickly to combine before it firms up.
Line an 8-inch (20 cm) round cake pan with parchment paper. Press the mixture firmly into the pan and smooth the top.
Reduce oven temperature to 325°F (160°C) and bake for 25–30 minutes, until edges are set and center is still slightly soft.
Cool completely in the pan. Once cooled, remove from the pan and dust the top generously with powdered sugar.
Slice thinly to serve. Best enjoyed at room temperature.
Notes
Swap hazelnuts with walnuts or pecans for a different nut profile.
Use other dried fruits like cherries, cranberries, or apricots.
Add orange or lemon zest for extra citrus aroma.
Store at room temperature for up to 2 weeks or freeze for up to 3 months.
