Panforte

Panforte di Siena is a traditional Italian recipe made with dried fruit, nuts, and spices. This is the classic Italian Christmas cake!

Course Dessert

Cuisine Italian

Keyword Italian Christmas Cake, panforte

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 239kcal

Preheat oven to 350 degrees. Grease a 9-inch springform pan with nonstick spray and line with parchment paper; set aside.
Spread the almonds and hazelnuts on a baking sheet. Roast on center baking rack in oven for 8-10 minutes, or until just fragrant; set aside.
In a food processor fitted with the blade attachment, combine the figs, candied mixed peel, and apricots. Pulse the mixture just until finely diced. Pour the fruit into a large mixing bowl.
Toss the diced fruit with the flour, cocoa powder, cinnamon, nutmeg, cloves, and kosher salt until evenly combined. Add in the roasted nuts and toss.
In a medium-sized saucepan, combine the honey and sugar. Cook over medium high heat, whisking constantly, until the mixture starts to bubble (around 245 degrees). Quickly pour the sugar mixture into the bowl along with the fruit and nuts and use a greased spatula to combine.
Pour the panforte batter into the prepared springform pan. Bake on the center rack in oven for 30 minutes. Remove and let cool on a wire rack for 20 minutes. Then, run a knife along the inside edge of the pan to loosen the cake from sides of the pan. Remove the collar and let the cake cool completely.
Dust the top of the cooled panforte with powdered sugar. Cut into small wedges and serve.

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.