Panforte

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Servings: 1 Difficulty: Advanced
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A dense, spicy Italian Christmas cake loaded with nuts and dried fruits.
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Panforte

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 920.5

Description

This traditional Tuscan confection is a rich, dense cake that balances sweet and spicy flavors beautifully. Loaded with toasted almonds, hazelnuts, and a medley of dried fruits like apricots, figs, and cherries, it offers a complex texture that is both chewy and crunchy. The warm spices of cinnamon, ginger, and cloves provide a festive aroma that fills the kitchen as it bakes. Perfect for holiday gatherings or as a sophisticated accompaniment to coffee and wine, this panforte improves with age. It is a wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Preheat oven to 350F (175C).
  2. Place almonds and hazelnuts on a baking sheet and toast for 10 minutes, until lightly browned and fragrant.
  3. Remove nuts from oven and reduce temperature to 300F (150C).
  4. While nuts are still warm, place hazelnuts in a clean kitchen towel and rub vigorously to remove skins. Discard skins.
  5. Coarsely chop the toasted almonds and hulled hazelnuts.
  6. Chop the dried fruits into bite-sized pieces.
  7. In a large bowl, combine chopped nuts, chopped dried fruits, flour, cinnamon, ginger, and cloves. Mix well.
  8. In a saucepan over medium heat, combine sugar and honey. Stir until sugar dissolves and mixture bubbles slightly. Do not boil vigorously.
  9. Pour the hot sugar-honey mixture over the nut and fruit mixture. Stir thoroughly until all ingredients are evenly coated.
  10. Line a 9-inch round cake pan with parchment paper, leaving an overhang on the sides for easy removal.
  11. Press the panforte mixture firmly and evenly into the prepared pan.
  12. Bake for 25-30 minutes, until the top is set and lightly golden.
  13. Remove from oven and let cool completely in the pan.
  14. Once cool, dust the top with confectioners' sugar mixed with a pinch of cocoa powder.
  15. Wrap tightly in plastic wrap and let rest for at least 24 hours before slicing to allow flavors to meld.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 920.5kcal
% Daily Value *
Total Fat 75.4g117%
Saturated Fat 5.7g29%
Cholesterol 0.8mg1%
Sodium 1.9mg1%
Total Carbohydrate 45.3g16%
Dietary Fiber 23.5g94%
Sugars 6.8g
Protein 33.4g67%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Panforte keeps well at room temperature for up to 2 weeks if wrapped tightly. It can be stored for several months in the refrigerator or freezer.

Variations: Traditional Siena panforte includes candied fruits and a layer of marzipan. You can add these for a more authentic version.

Tips: Use a variety of dried fruits for the best flavor complexity. Ensure the dried fruits are not too dry; if they are, soak them in warm water for 10 minutes and pat dry before using.

Safety: Be careful when handling the hot sugar-honey mixture as it can cause severe burns.

Keywords: panforte, italian cake, christmas cake, dried fruits, almonds, hazelnuts, spicy dessert, tuscan recipe, holiday baking, nut cake, cinnamon, ginger, cloves, apricots, figs, cherries, prunes, raisins, holiday gift, traditional recipe
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