Panforte Recipe – Bring On The Drool!

Panforte Recipe...Bring On The Drool - thesupermomsclub.com
© The Supermoms Club


Panforte is a rich Italian bake that’s loaded with nuts, fruit, chocolate, honey & spices. This Panforte recipe stores for up to 4 weeks, and it’s an easy bake that can incorporate a multitude of flavors. Grab my recipe and with 3 flavor variations below!


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Panforte Recipe – Bring On The Drool!

A quick video with recipe instructions and top tips to help you through making this Panforte recipe!


Panforte Recipe

Copyright © 2022 – This original recipe and all photos are by Taryn Bloem – thesupermomsclub.com

Prep Time: 35 minutes

Bake Time: 30 – 35 minute

Oven Temp: 150˚ Celsius or 300˚ Fahrenheit

Yield: 20cm / 8-inch round dessert

Ingredients:

1½ cups (225g) of raw nuts (of your choice)
75g of candied citrus peel
½ tsp ground mixed spice (pumpkin pie spice)
½ tsp ground cinnamon
¼ tsp ground ginger
pinch of salt
½ cup (70g) flour
2 Tbsp. (16g) cocoa powder
80g slab dark chocolate
⅔ cup (140g) white sugar ⅔ cup (200g) honey


How to make this Panforte Recipe:

Prep a 20cm / 8-inch round springform pan by greasing it generously with butter and lining with baking paper.

Panforte Recipe - thesupermomsclub.com

Place the nuts onto a baking sheet and place into the oven, turning the heat to 180˚ Celsius or 360˚ Fahrenheit. You don’t need to wait for the oven to heat up, just place the nuts into it, and toast them for about 15 minutes.

Panforte Recipe - thesupermomsclub.com

Once the nuts have toasted, turn the oven down to 150˚ Celsius or 300˚ Fahrenheit, because that’s the temperature the Panforte will bake at. Cover the nuts with a dish towel for 5 minutes. If the nuts you’re using have skins, once they’ve cooled enough to handle, gently rub them together in your hands to remove their skins.

Coarsely chop the nuts, and place them into a mixing bowl.

Panforte Recipe - thesupermomsclub.com

Add the candied orange peel, the mixed spice or pumpkin pie spice, cinnamon, ginger, and salt.

Sift in the flour and cocoa powder, giving it a stir to combine.

Break the slab of chocolate into blocks, place it into a microwave safe dish, and microwave on a ‘soften and melt’ setting until it’s melted. Give it a stir every 30 seconds or so, to ensure that the chocolate doesn’t burn, but it should take about 2 minutes to melt.

Pour the melted chocolate into the fruit & nut mixture, giving it a stir to combine.

Lastly, place the sugar and honey into a heavy based saucepan, and place on a medium heat on a stovetop, stirring until the sugar melts and the mixture begins to boil.

Then, leave it to boil, without stirring, until it reaches the soft ball stage. If you have a candy thermometer, when the temp reaches 115˚ Celsius or 240˚ Fahrenheit it should be ready. Otherwise, to test it, place a drop of the mixture into some cold water, and it will form a soft ball once it’s done.

Then, remove it from the heat, and stir it into the nut and fruit mixture.

As soon as it’s combined, transfer it into your prepped springform pan. You’ll notice that the mixture stiffens up quite quickly, but flatten it down using the backend of a spoon, getting it evenly spread and tightly packed, smoothing the top off.

Place it on the middle shelf of your oven and bake for 30 minutes. The top should blister slightly, and the middle will still be a little soft to the touch. Leave it to cool, then gently release the springform pan sides, and dust with icing sugar, giving it a generous coat.

Once it’s cooled completely, you can remove the bottom of the springform pan.

If you struggle to remove the baking paper, you can place the Panforte into the microwave for 30 seconds to 1 minute, and it will make it a lot easier to remove.

Stores for up to 4 weeks. Keep it wrapped in baking paper and in a cupboard. Enjoy!


Panforte Recipe Flavor Variations

  • 150g dried apricots & dates, 1 ½ cups almonds & hazelnuts, ½ tsp cinnamon, ¼ tsp ginger, ½ tsp nutmeg
  • 150g dried figs & apples, 1 ½ cups almonds & cashews, ½ tsp cinnamon, ¼ tsp ground cardamom seeds, ¼ tsp cayenne pepper
  • 150g dried pears & dates, 1 ½ cups almonds & walnuts, ½ tsp cinnamon, ¼ tsp ginger, ½ tsp mixed spice (pumpkin pie spice)


Panforte Recipe...Bring On The Drool - thesupermomsclub.com

Panforte Recipe – Bring On The Drool!

The Supermoms Club – Taryn
Panforte is a rich Italian bake that's loaded with nuts, fruit, chocolate & spices. This Panforte recipe stores for up to 4 weeks, and has 3 flavor variations (see recipe notes).
Prep Time 35 mins
Cook Time 30 mins
0 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine Italian
Servings 1 20cm / 8-inch dessert

Equipment

  • 1 20cm / 8-inch round springform pan

Ingredients
  

  • cups Raw Nuts (of your choice)
  • 75 grams Candied Citrus Peel
  • ½ tsp Mixed Spice (Pumpkin Pie Spice) ground
  • ½ tsp Cinnamon ground
  • ¼ tsp Ginger ground
  • 1 pinch Salt
  • ½ cup Flour
  • 2 Tbsp. Cocoa Powder
  • 80 gram Dark Chocolate
  • cup Sugar white
  • cup Honey
  • Icing Sugar / Confectioners Sugar for dusting

Instructions
 

Method:

  • Prep a 20cm / 8-inch round springform pan by greasing it generously with butter and lining with baking paper.
  • Place the nuts onto a baking sheet and place into the oven, turning the heat to 180˚ Celsius or 360˚ Fahrenheit. You don't need to wait for the oven to heat up, just place the nuts into it, and toast them for about 15 minutes.
  • Once the nuts have toasted, turn the oven down to 150˚ Celsius or 300˚ Fahrenheit, because that's the temperature the Panforte will bake at. Cover the nuts with a dish towel for 5 minutes. If the nuts you're using have skins, once they've cooled enough to handle, gently rub them together in your hands to remove their skins.
    Then coarsely chop them, and place them into a mixing bowl.
  • Add the candied orange peel, the mixed spice or pumpkin pie spice, cinnamon, ginger, and salt.
    Sift in the flour and cocoa powder, giving it a stir to combine.
  • Break the slab of chocolate into blocks, place it into a microwave safe dish, and microwave on a ‘soften and melt’ setting until it’s melted. Give it a stir every 30 seconds or so, to ensure that the chocolate doesn’t burn, but it should take about 2 minutes to melt.
    Pour the melted chocolate into the fruit & nut mixture, giving it a stir to combine.
  • Lastly, place the sugar and honey into a heavy based saucepan, and place on a medium heat on a stovetop, stirring until the sugar melts and the mixture begins to boil.
    Then, leave it to boil, without stirring, until it reaches the soft ball stage. If you have a candy thermometer, when the temp reaches 115˚ Celsius or 240˚ Fahrenheit it should be ready. Otherwise, to test it, place a drop of the mixture into some cold water, and it will form a soft ball once it’s done.
    Remove it from the heat, and stir it into the nut and fruit mixture.
  • As soon as it’s combined, transfer it into your prepped springform pan. You’ll notice that the mixture stiffens up quite quickly, but flatten it down using the backend of a spoon, getting it evenly spread and tightly packed, smoothing the top off.
    Place it on the middle shelf of your oven and bake for 30 minutes. The top should blister slightly, and the middle will still be a little soft to the touch. Leave it to cool, then gently release the springform pan sides, and dust with icing sugar, giving it a generous coat.
  • Once it’s cooled completely, you can remove the bottom of the springform pan.
    If you struggle to remove the baking paper, you can place the Panforte into the microwave for 30 seconds to 1 minute, and it will make it a lot easier to remove.
    Stores for up to 4 weeks. Keep it wrapped in baking paper and in a cupboard. Enjoy!

Video

Notes

Panforte Recipe Flavor Variations

  • 150g dried apricots & dates, 1 ½ cups almonds & hazelnuts, ½ tsp cinnamon, ¼ tsp ginger, ½ tsp nutmeg
  • 150g dried figs & apples, 1 ½ cups almonds & cashews, ½ tsp cinnamon, ¼ tsp ground cardamom seeds, ¼ tsp cayenne pepper
  • 150g dried pears & dates, 1 ½ cups almonds & walnuts, ½ tsp cinnamon, ¼ tsp ginger, ½ tsp mixed spice (pumpkin pie spice)
Keyword panforte recipe


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