Panforte
10 servings
70 minutes
Panforte is a traditional Italian dessert with a rich history dating back to medieval Tuscany. This aromatic cake rich in nuts and fruits was a favorite treat of monasteries and the aristocracy. Its dense, chewy texture and complex flavor combining the sweetness of honey, warmth of spices, and crunch of nuts make it unique. The taste of panforte is a harmony of spicy cinnamon, nutmeg, and the delicate tartness of candied fruits, complemented by a light caramel note. This dessert pairs excellently with coffee or wine, and its longevity makes it an ideal treat for celebrations. Dusting it with powdered sugar evokes snow-covered Italian streets and fills the home with coziness and warmth. It is not just a dessert but a symbol of Tuscan traditions and the atmosphere of Italian hospitality.
1
Line a 20 cm long baking dish with parchment paper and grease it with oil.
2
Toast the nuts on the grill or in a dry pan until golden brown. Cool down. Place the nuts in a bowl with candied chopped zest, chopped pineapples, lemon zest, flour, and spices. Mix well. Preheat the oven to 150 degrees.
- Hazelnut: 110 g
- Almond: 110 g
- Mixed candied citrus peel: 125 g
- Candied pineapple: 100 g
- Lemon zest: 4 tablespoons
- Wheat flour: 75 g
- Ground cinnamon: 1 teaspoon
- Ground coriander: 0.3 teaspoon
- Ground cloves: 0.3 teaspoon
- Nutmeg: 0.3 teaspoon
- Ground white pepper: pinch
3
Put sugar, honey, and butter in a pot. Melt and bring the syrup to 118 degrees, or until a drop of syrup hardens instantly in cold water.
- Sugar: 150 g
- Honey: 4 tablespoons
- Butter: 50 g
4
Pour the syrup into the nut mixture and mix well. Do everything quickly so the syrup doesn't harden. Spread the mixture on a baking sheet, flatten it, and bake for 35 minutes.
5
Cool on the baking sheet, remove the paper, and cut into small strips. Sprinkle with powdered sugar.
- Icing sugar: to taste
