Panforte Recipe (Traditional Italian Christmas Cake)

Panforte di Siena is a traditional Italian Christmas Cake recipe. It’s made with dried fruit, nuts, spices, and has a chewy texture that’s perfect with a cup of coffee or espresso. 

Panforte, which translates to “strong bread” in Italian, is a classic treat served during the holidays. It is a delicious treat to have on hand during the Christmas season. 

If you love traditional Italian holiday recipes, be sure to try my Pandolce recipe, Brioche col Tuppo, Cuccidati Italian Fig Cookies, or these classic Pizzelle Cookies. For another festive treat, don’t miss these Italian Thumbprint Cookies, Italian Walnut Cookies, or these crunchy and delicious Baci di Dama cookies! 

You’ll Love Panforte! 

Panforte is a delicious Italian treat that’s made with dried fruit, nuts, and a honey and sugar base. This fruit and nut cake is loved by everyone who tries it and has the most amazing flavor and texture. 

While many think Panforte di Siena is similar to fruit cake, it’s actually quite different when it comes to flavor and texture. The cake does not container any liqueur and has a soft and chewy texture. 

There are many variations to the classic Panforte recipe and they differ from region to region. I’m sharing with you my family’s favorite version that we have been making for years, and what I consider to be the best panforte. 

I like to make this recipe early on in the holiday season so I can have it to snack on. Plus, it’s a great recipe to make ahead and pairs perfectly with a cup of hot coffee or tea. 

So, if you love the sweetness of candied fruit and nuts, be sure to give this recipe a try. It’s an Italian tradition you don’t want to miss! 

Ingredients and Variations

• Almonds: use blanched almonds if you can find them, otherwise regular almonds work. 
• Hazelnuts: the hazelnuts need to be roasted and skinned. 
• Figs: dried figs are key to making a delicious panforte recipe. You can find them in most grocery stores. 
• Apricots: I like to add dried apricots to my recipe. You can always omit them or use extra candied fruit or figs in their place. 
• Mixed Peel: use a variety of mixed peel such as orange peel and lemon peel. You can find candied peel in most grocery stores or online. 

• Cocoa Powder: this cake is all about the fruit and nuts, but I like to add a bit of natural cocoa powder to give color and a hint of chocolate flavor. 
• Spices: here, I use a combination of cinnamon, nutmeg, and cloves. Many other recipes call for ground black pepper, which you can include if you like. 
• Flour: you will need a bit of all purpose flour to thicken up and help the recipe stay together. 
• Sugar: use granulated sugar here. 
• Honey: sweet honey is key to getting that sticky and rich feel of the panforte. 
• Powdered Sugar: icing sugar is used to dust the top fo the finished cake and is the classic way to present Panforte.

How to Make Panforte di Siena 

Panforte is an Italian Christmas cake that’s full of flavor and traditionally served the days leading up to Christmas and Christmas eve. You can make this cake up to two weeks in advance.

This cake is traditionally made in a 9-inch springform pan. You can make it in a cake pan or 9×9 inch baking pan as well. 

Firstly, line the bottom of the pan with a parchment round and spray with nonstick cooking spray. You can also use edible rice paper here if you’d like. 

Step 1: prepare the dried fruit and nuts

You want to finely dice the candied fruit, dried apricots, and figs. I find the easiest way to do this is pulsing the mixture in a food processor fitted with the blade attachment. 

Place the diced fruit in a large bowl. 

Preheat oven to 350 degrees. Place the whole hazelnuts and almonds on the baking sheet and toast in the oven for 8-10 minutes. Then, add the nut mixture to the bowl with the fruit. 

Step 2: toss with spices and dry ingredients

To the mixing bowl add in the spices, cocoa powder, and flour. Toss well to combine ensuring that the dry ingredients are evenly distributed. 

Step 3: heat the honey and sugar

In a small saucepan over medium heat, combine the honey and sugar. Bring to a low boil and cook until bubbly and a candy thermometer reads 245 degrees. 

Then, immediately pour the sugar syrup mixture onto the fruit mixture and use a rubber spatula to combine. 

Step 4: bake

Pour the panforte batter into the prepared pan and press mixture into pan using a rubber spatula coated with nonstick spray. Bake on the center rack in your preheated oven for 30 minutes. 

Let the cake cool on a wire rack for 20 minutes before loosening and removing the collar. Let the cake rest until completely cooled before dusting with powdered sugar and cutting into small wedges. 

Recipe Tips

• Use a food processor to finely chop the fruits in your panforte to save time and get a more uniform dice. 
• Figs and candied citron peel are traditional in panforte. Feel free to omit the dried apricots or use other dried fruit in its place. 
• Here you will need the whole almonds and whole hazelnuts. Toasting them brings out their flavor and the warm nuts will combine better with the rest of the ingredients. 
• You can still make this without a sugar thermometer. Just bring the sugar and honey a low boil and cook for about 30 seconds stirring constantly. 
• Store leftover panforte in an airtight container or wrapped in plastic wrap at room temperature for 3-4 days, or refrigerate for up to two weeks. 

Frequently Asked Questions

How to serve Panforte?

Panforte is a great treat to snack on for special occasions. However, it is most commonly served at Christmas time. Slice into small wedges and serve alongside other cookies and desserts. Pair it with a cup of coffee or a dessert wine. 

Fruit and Nut Variations for Panforte? 

The fruits for panforte can vary but most recipes will include dried figs and candied orange or orange zest. As for the nuts, almonds and hazelnuts are traditional, but you could use any variety of nuts such as walnuts, pistachios, or cashews. 

Traditional Italian Desserts